Sunday, December 2, 2012

Roasted Poblano Bean Soup by Colleen Guenther

Soup again? Well, heck ya! This one has a tiny bit of heat but is also paired with BIG flavor! The heat kick and the goat cheese are fantastic buddies and will keep you coming back for more. My husband keeps talking about it and has reported that it is his favorite soup. Try it and be HAPPY! 

  • 1 - 15oz can of white beans rinsed and drained
  • 1 - 15oz can of cannelinni beans rinsed and drained
  • 6 poblano peppers (de-stemmed after roasting)
  • 2 cups vegetable broth (I prefer Knorr vegetable bouillon cubes to make mine)
  • 2 tsp. dried oregano
  • Avocado oil
  • 1 large onion 
  • 4 cloves of garlic minced
  • 1 tsp. ground cumin
  • 1/2 cup fresh or canned corn (drained)
  • ½ cup chopped cilantro, extra for garnish
  • Juice from 1 lime
  • ¼ cup low-fat milk
  • 2 oz. fresh goat cheese
  • salt and pepper to taste
  • Avocado if desired for topping

First, roast your poblano peppers at 400 for 15 minutes. Slice two of them into fine strips and set aside. With the other 4 peppers, put them in a bowl and add 2 cups of vegetable broth. Then, use an immersion blender to mince them up in the broth.  When done, sautee your onions and garlic in a tish bit of avocado oil until slightly browned. Then, add your sliced peppers and mexican oregano and cook for another couple of minutes. Add your pepper broth, cumin, and beans (salt and pepper if you'd like) and simmer on medium for 15 minutes. After 15 minutes, add your corn, cilantro and lime juice and simmer for another couple of minutes. 
In a separate bowl, warm up your milk and once warmed, add your goat cheese to make a silky sauce. Finally, dish up your soup and top with the goat cheese sauce and extra cilantro.  You could even add sliced avocado if you desire. YUM! 

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