Description
This poblano bean soup is savory, comforting, and easy to make. It has authentic Mexican flavors as it is made with a salsa verde-style broth. Aside from being flavorful and satisfying, it is also nourishing and perfectly balanced. Perfect soup for a cold winter day!
Ingredients
Scale
- 6 cups vegetable broth
- 2 cups beans, cooked
- 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
Garnish:
- 1 avocado, diced
- Cilantro
- Tortilla chips
Instructions
- Roast peppers on a griddle or in the air fryer at 400 for 10 minutes.
- Place roasted peppers in a plastic bag, seal them, and let them “sweat” for 15 minutes.
- Meanwhile, turn a large pot on medium heat and add oil. Once the oil is hot, add diced onion and cook for 3 minutes. Next, add garlic and cook for 1 minute.
- Pour in vegetable broth and salsa verde. Bring to a boil and immediately reduce to a simmer. Add uncooked rice and cover. Cook for about 10 minutes.
- While rice is cooking, dice peppers, and prep garnishing ingredients.
- Add beans, diced peppers, and corn kernels, and simmer for another 5-10 minutes.
- Serve in a bowl and top off with diced avocado, cilantro, and tortilla chips.
- Prep Time: 10
- Cook Time: 30
- Category: Soups
- Method: Stove
- Cuisine: Mexican
