Hearty, healthy, and full of roasted vegetables, this soup may just be the perfect Fall dish. And given the amount of nutrients a single bowl contains ¡ª?including a hefty dose of fiber and protein ¡ª?you might find yourself eating it straight into Spring. The beans give the dish a hearty feel, and the light tomato broth keeps you from feeling too weighed down. We especially love the earthy flavors the roasted vegetables give the dish and the hit of metabolism-spice that comes from the paprika and crushed red pepper. Whether it’s for your next gathering or after an intense session at the gym, this soup is bound to become a regular part of your dinner rotation.
2 red bell peppers, chopped4 garlic cloves, roasted and smashed2 cups pumpkin or butternut squash, peeled and cubed1 large sweet onion, chopped3 medium carrots, peeled and chopped3 tablespoons extra-virgin olive oil1 tablespoon ground cumin2 teaspoons crushed red pepper1 teaspoon smoked paprika1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1 16-ounce box organic vegetable broth2 bay leaves1 28-ounce can chopped tomatoes1 15-ounce can pinto beans, rinsed and drained1 15-ounce can black beans, rinsed and drained1 15-ounce can red kidney beans, rinsed and drained
For the garnish (optional):1/4 cup thinly sliced scallions, leeks, or corn kernels