Tomato & Bean Soup, because it's cold outside.
My heater is being a real poop-face today. So I thought that I'd post a recipe for a nice, warm soup. So here ya go!
What ya need:
Get a dutch oven and put one cup of broth, chili powder, and beans in it. Set this to medium-high heat. Now, in a food processor, pulse the rest of the broth, poblano, and onion until well chopped. Then add this mixture to the dutch oven. Now put the tomatoes and the cilantro into the food processor and pulse until chopped. Don't chop this too finely. Add this mixture to the dutch oven as well. Bring all of this to a boil and then reduce heat and cover to allow the soup to simmer for about five minutes. You want the vegetables to be tender. Remove the dutch oven from heat and stir in the olive oil, salt, and lime juice. Serve hot.
What ya need:
- 1 ,14-ounce can fat-free, less-sodium chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 ,16-ounce can navy beans, drained and rinsed
- 1 medium poblano chile, halved and seeded
- 1/2 onion, cut into 1/2-inch-thick wedges
- 1 pint grape tomatoes
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher sea salt
Get a dutch oven and put one cup of broth, chili powder, and beans in it. Set this to medium-high heat. Now, in a food processor, pulse the rest of the broth, poblano, and onion until well chopped. Then add this mixture to the dutch oven. Now put the tomatoes and the cilantro into the food processor and pulse until chopped. Don't chop this too finely. Add this mixture to the dutch oven as well. Bring all of this to a boil and then reduce heat and cover to allow the soup to simmer for about five minutes. You want the vegetables to be tender. Remove the dutch oven from heat and stir in the olive oil, salt, and lime juice. Serve hot.
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