Black Bean, Vegetable, And Roasted Poblano Soup

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 poblano peppers
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1/8 cup canola oil
• 1 large carrot, quartered lengthwise and sliced
• 1 stalk celery, chopped
• 1 large potato, chopped
• 1 cup chopped tomato
• 3 cups cooked black beans
• 3 cups vegetable stock
• 1/2 tablespoon honey
• 1/2 cup of crushed corn tortilla chips
• 1 cup corn (roasted corn is especially good)
• salt and pepper, as desired

Recipe

• 1 preheat the broiler. cut the chilis in half lengthwise and remove the stem and seeds. lay the chili halves flat, skin side up, on a cookie sheet and cook under the broiler until the skin is blackened. put the chilis in a covered dish for about 15 minutes. remove the skin from the chilis, and then chop the chilis into bite-sized pieces. **i strongly suggest wearing gloves while handling poblano chilis***.
• 2 heat the oil in a large soup pot or dutch oven. cook the onion and garlic over medium heat until onion is softened, about 5 minutes. add the carrots, celery, potatoes, and tomatoes and cook for 2 to 3 more minutes. add the beans, stock, honey, and tortilla chips to the vegetable mixture. cover, lower heat, and simmer for 1 hour, until vegetables are cooked and chips have become congruous with the broth.
• 3 add the corn to the soup and cook for 10 more minutes. salt and pepper may be added as desired for taste.