Black Bean, Vegetable, and Roasted Poblano Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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I had some poblanos in the fridge and made up this recipe as a means to use them up. it is a great way to use the crumbs in the bottom of a bag of corn tortilla chips. Ingredients:
2 poblano peppers |
1 onion, chopped |
2 garlic cloves, chopped |
1/8 cup canola oil |
1 large carrot, quartered lengthwise and sliced |
1 stalk celery, chopped |
1 large potato, chopped |
1 cup chopped tomato |
3 cups cooked black beans |
3 cups vegetable stock |
1/2 tablespoon honey |
1/2 cup of crushed corn tortilla chips |
1 cup corn (roasted corn is especially good) |
salt and pepper, as desired |
Directions:
1. preheat the broiler. Cut the chilis in half lengthwise and remove the stem and seeds. Lay the chili halves flat, skin side up, on a cookie sheet and cook under the broiler until the skin is blackened. Put the chilis in a covered dish for about 15 minutes. Remove the skin from the chilis, and then chop the chilis into bite-sized pieces. **I STRONGLY SUGGEST WEARING GLOVES WHILE HANDLING POBLANO CHILIS***.
2. Heat the oil in a large soup pot or dutch oven. Cook the onion and garlic over medium heat until onion is softened, about 5 minutes. Add the carrots, celery, potatoes, and tomatoes and cook for 2 to 3 more minutes. Add the beans, stock, honey, and tortilla chips to the vegetable mixture. Cover, lower heat, and simmer for 1 hour, until vegetables are cooked and chips have become congruous with the broth.
3. Add the corn to the soup and cook for 10 more minutes. Salt and pepper may be added as desired for taste.
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