Black Bean Vegetable Soup with Roasted Peppers

drfuhrman.com

veggie girl

4 medium red or yellow bell peppers

26 ounces chopped tomatoes, packed in BPA-free packaging

1 to 2 dried Ancho chile peppers, stemmed, seeded, chopped (see note)

1 medium leek, split in half, rinsed and chopped

2 medium zucchini, chopped

6 ounces button mushrooms, chopped

3 baby bok choy, chopped

3 cups cooked or 2 (15 ounce) cans, low sodium or no salt added black beans, drained

14 ounces extra firm tofu, frozen, defrosted, extra water squeezed out, crumbled

4 cups no-salt-added or low sodium vegetable broth

2 tablespoons MatoZest or other no-salt seasoning blend, adjusted to taste

¼ teaspoon black pepper

Directions at drfuhrman.com

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