Easy and Cozy Poblano Bean Soup
Ingredients
- 6 cups vegetable broth
- 2 cups beans, cooked (see blog for recipe or use canned)
- 1/2 cup rice, uncooked
- 2 poblano peppers, roasted
- 1 red bell pepper, diced
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 tbsp oil
- 1 cup corn kernels, optional
- 1 cup salsa verde (recipe on my blog!)
Garnish
- 1 avocado, diced
- Cilantro
- Tortilla chips
Preparation
Roast the peppers on a griddle or in the air fryer at 400 degrees for 10 minutes.
Place the roasted peppers in a plastic bag, seal them, and let them sweat for 15 minutes.
Meanwhile, heat a large pot over medium heat and add oil. Once hot, add rice and fry for about 5 minutes, stirring consistently. Add diced onion and cook for 3 minutes. Then, add garlic and cook for 1 minute.
Pour in vegetable broth and salsa verde. Bring to a boil and immediately reduce to a simmer. Cook for about 10 minutes.
While the rice is cooking, dice the peppers and prepare the garnishing ingredients.
Add beans, diced peppers, and corn kernels, and simmer for another 5-10 minutes.
Serve in a bowl and top with diced avocado, cilantro, and tortilla chips.
Notes
This soup is savory, comforting, and easy to make with authentic Mexican flavors. It is nourishing and perfectly balanced, ideal for a cold winter day.
For the beans and salsa verde, refer to the blog for recipes or use canned/pre-made versions.
