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PINTO BEAN AND POBLANO PEPPER SOUP

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Soup
Cuisine: Mexican
Servings: 4

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 oil
    Add chopped garlic and onion and saute until transluscent
    Add 2 cans of fire roasted tomatoes and saute some more
    Add the poblano peppers, and pinto beans and salt liberally
    Add an optional can of vegetable broth or some water and allow this to simmer on medium for about 10 minutes.
    Remove from heat and blend
    Garnish 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.