Black Bean, Vegetable, and Roasted Poblano Soup

"I had some poblanos in the fridge and made up this recipe as a means to use them up. it is a great way to use the crumbs in the bottom of a bag of corn tortilla chips."
 
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Ready In:
1hr 50mins
Ingredients:
14
Serves:
4-8
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ingredients

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directions

  • 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***.
  • 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.
  • Add the corn to the soup and cook for 10 more minutes. Salt and pepper may be added as desired for taste.

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RECIPE SUBMITTED BY

<p>I am a professional church musician. I am also a wife and mother. Cooking is my favorite hobby and I always come to&nbsp;food.com first when I'm looking for a new recipe!&nbsp; Indian is my favorite type of cuisine but my cooking is very eclectic (although I am a vegetarian so, no meat on my menu!). &nbsp;I love potluck meals - I think it is a great place to try out a new recipe! After all, if the recipe tanks, you can always deny ownership of the dish! LOL</p>
 
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