Roasted Poblano Pepper Soup
Servings
4Serving size
about 2 1/4 cupsThis recipe can be multiplied and makes very good leftovers.
Ingredients
| 3 pepper Poblano Pepper |
| 1 tsp. Olive oil |
| 1 large White onions (diced) |
| 3 Large stalk Celery, raw (diced) |
| 1 can Beer (or gluten-free beer) |
| 4 cup Water |
| 1 tsp.. Ground cumin |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 2 15 ounce can Canned no salt added pinto beans (drained and rinsed) |
| 1 tsp.. Maple syrup |
| 2 Ounces Reduced fat monterey jack cheese (grated) |
| 2 large Green onions (sliced crosswise) |
Instructions
Remove the poblanos and place them in a brown paper bag (the size of a lunch bag is best) and fold the top closed. Allow the poblanos to cool completely in the bag.
When the poblanos are cool, remove them from the bag and peel the blackened skin from the poblanos, discarding the burned skin. Seed and stem the peppers, then coarsely chop them.
In a saucepan place the olive oil over medium-high heat. Add the onions and sauté for about three minutes, then add the celery. Saute for another three minutes.
Add the coarsely chopped poblanos, beer, water, cumin, salt, pepper, and pinto beans, stir, then bring to a boil. Reduce heat to a simmer, then cover.
Simmer, stirring occasionally, for 45 minutes.
Remove the soup from the heat and let cool for about ten minutes.
Using a blender or an immersion blender process until smooth.
Add the cheese and stir.
Return to low heat and cook until the cheese is melted.
Serve topped with the green onions.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This is a rich, creamy, savory soup with just the right amount of spice for those who don’t like their food too spicy. If you do like more zip to your soup, you can add jalapenos or a bit of cayenne pepper at the beginning of the simmer.