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    You are in: Home / Recipes / Black Bean, Vegetable, and Roasted Poblano Soup Recipe
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    Black Bean, Vegetable, and Roasted Poblano Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    jewelsf's Note:

    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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    Units: US | Metric


    1. 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. 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. 3
      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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    Nutritional Facts for Black Bean, Vegetable, and Roasted Poblano Soup

    Serving Size: 1 (190 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 415.3
    Calories from Fat 88
    Total Fat 9.7 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 48.6 mg
    Total Carbohydrate 70.0 g
    Dietary Fiber 17.8 g
    Sugars 8.0 g
    Protein 16.8 g

    The following items or measurements are not included:

    vegetable stock

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