Roasted Poblano And Black Bean Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 poblano peppers
• 1 stalk celery
• 1 medium onion, divided
• 1 tablespoon olive oil
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon cumin
• 1 teaspoon oregano
• 1 (15 ounce) can black beans
• 1/4 cup bean stock
• 1 (15 ounce) can vegetable broth
• 2 (15 ounce) cans stewed tomatoes

Recipe

• 1 heat oven to broil.
• 2 wash peppers and cut in half. remove seeds and stems.
• 3 cut onion in half. peel 1/2 onion in layers and place on sheet of aluminum foil with halves of peppers (skin side up).
• 4 spray with olive oil and broil until skins turn black and start to bubble. remove peppers and onions with tongs and place in plastic bag.
• 5 let these steam in bag while you dice reserved onion and celery, then peel peppers. (i rub them between my hands while wearing rubber gloves).
• 6 heat olive oil on medium and add celery and diced onion. saute until onions are translucent, approx 3-4 minutes.
• 7 in the meantime, dice broiled onions and peppers - add to onion and celery mix.
• 8 drain can of beans into bowl and save 1/4 cup liquid from can. rinse beans and add to vegetables in pot.
• 9 toss beans and veggies with oregano, garlic and cumin, heat for one minute.
• 10 add cans of tomatoes with juice. simmer for 15 minutes.
• 11 remove 2 cups of vegetables from soup. pour remainder of soup into food processor to cool slightly.
• 12 pour can of vegetable broth and saved bean liquid into soup pot. heat on medium as you puree vegetables in food processor.
• 13 turn puree through food mill into broth and combine with reserved vegetables (food mill is not absolutely necessary, but gave it a really silky texture).
• 14 heat through, approx 5 minutes and serve warm. this is delicious on a bed of rice or whole grains.