During the week I look for meals that are quick, easy and fit the healthy category too! This pinto bean poblano soup has always been a hit. It really takes very little effort and time and just a few simple ingredients. SO good. I picked up a few poblano peppers from the farmers market and had a can of pinto beans on hand, so I decided to blend them together in a nice, hearty soup. I topped it with some avocado pieces and baked crispy tortilla strips that I just sprayed with olive oil and popped into the oven until crisp. I made enough for leftovers, but my sister ate them all! I guess I’m just going to have to make it again! Here’s the recipe.
Note: Poblano peppers are on the mild side but depending on the pepper may be slightly spicy. If you’d like less heat, remove the veins and seeds, if you’d like more, add a jalapeno or some chili flakes.
PINTO BEAN AND POBLANO PEPPER SOUP
Ingredients
- 1 can pinto beans
- 2 cans fire roasted tomatoes
- 3 small poblano peppers or 2 medium sized ones
- 1 small onion chopped
- 2-3 cloves of garlic
- 1 can vegetable broth optional
Instructions
- Broil the poblano peppers in a 450° oven until they blister (2-5 minutes). Turn over once one side blackens a little bit and allow the other side to broil.Remove from the oven, and place poblano peppers in a bowl, covered with a lid to steam them for 5 minutes.Remove the skins and seeds and chop.In a pot, heat some oilAdd chopped garlic and onion and saute until transluscentAdd 2 cans of fire roasted tomatoes and saute some moreAdd the poblano peppers, and pinto beans and salt liberallyAdd an optional can of vegetable broth or some water and allow this to simmer on medium for about 10 minutes.Remove from heat and blendGarnish with some tortilla strips, avocado, chives, cilantro, greek yogurt or whatever you would like! My garnish was some pea shoots, avocado and home-made tortilla strips.
