Pinto Bean-Poblano Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
8

Lime juice adds a bit of zip to this spicy and satisfying bean soup. A corn and tomatillo salsa garnishes the soup with more flavor and texture.

Ingredients

3 tbsp. olive oil
1 large onion, chopped
4 garlic cloves, minced
4 large poblano peppers, roasted, peeled, and chopped
9 cups vegetable stock
5 cups pinto beans, cooked
3 tbsp. lime juice
1⁄4 cup sour cream, if desired

Steps

1. Heat oil in a large stock pot. Add onions and garlic and cook until soft, about 5 min.

2. Add peppers and 4 cups beans; sauté 5 min. Add mixture to food processor and blend until completely puréed.

3. Return mixture to pot, add stock, and simmer 30 min.

4. Add remaining 1 cup beans and season to taste. Stir in lime juice and sour cream.

5. Garnish soup with corn-tomatillo-cilantro salsa.

 

 

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