Spicy Vegetable Soup

This is a tweaked version of the Pampered Chef Spicy Roasted Vegetable Soup:

1 medium red bell pepper
1 medium onion
1 can petite diced tomatoes w/ no salt added
1 cup packed fresh cilantro
1 chipotle pepper in adobo sauce
1 large red potato, diced (about 1 cup)
2 medium zucchini or yellow squash, diced (3 cups)
1 carton (32 oz) vegetable broth
1 can (15 oz) black beans, drained, rinsed and soaked to remove excess salt

Directions
1. Preheat broiler. Chop bell pepper and onion into 2-in pieces. Place ont sheet pan, spray with oil and broil 5-7 minutes or until lightly charred and soft. Place roasted veggies, tomatoes, cilantro, garlic & chipotle pepper into blender and blend until smooth.

2. Dice potato & zucchini into 1/2 inch cubes. Place potato and broth into a deep pot. Bring to a simmer over medium heat and cook 6-10 minutes or until the potato begins to soften. Add roasted vegetable mixtrue and cook until the potato is tender. Add zucchini and beans, cooking until zucchini is tender. Serve.

Makes 6 servings

Nutrition info:
Calories 120.8
Total Fat 0.8 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 404.6 mg
Potassium 287.6 mg
Total Carbohydrate 24.2 g
Dietary Fiber 6.1 g
Sugars 3.3 g
Protein 5.5 g
Vitamin A 25.3 %
Vitamin C 82.0 %
Calcium 4.4 %
Iron 13.3 %

Just made it for dinner and it was delicious!