Roasted Poblano and Black Bean Soup

"This is something I whipped up one night with cans I had in the pantry. Try different pepper/bean combinations. For instance, red pepper and great northern beans; poblanos and black eyed peas. It seems like a lot of steps, but time went quickly as I used prepared ingredients."
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  • Heat oven to broil.
  • Wash peppers and cut in half. Remove seeds and stems.
  • Cut onion in half. Peel 1/2 onion in layers and place on sheet of aluminum foil with halves of peppers (skin side up).
  • Spray with olive oil and broil until skins turn black and start to bubble. Remove peppers and onions with tongs and place in plastic bag.
  • Let these steam in bag while you dice reserved onion and celery, then peel peppers. (I rub them between my hands while wearing rubber gloves).
  • Heat olive oil on medium and add celery and diced onion. Saute until onions are translucent, approx 3-4 minutes.
  • In the meantime, dice broiled onions and peppers - add to onion and celery mix.
  • Drain can of beans into bowl and save 1/4 cup liquid from can. Rinse beans and add to vegetables in pot.
  • Toss beans and veggies with oregano, garlic and cumin, heat for one minute.
  • Add cans of tomatoes with juice. Simmer for 15 minutes.
  • Remove 2 cups of vegetables from soup. Pour remainder of soup into food processor to cool slightly.
  • Pour can of vegetable broth and saved bean liquid into soup pot. Heat on medium as you puree vegetables in food processor.
  • Turn puree through food mill into broth and combine with reserved vegetables (food mill is not absolutely necessary, but gave it a really silky texture).
  • Heat through, approx 5 minutes and serve warm. This is delicious on a bed of rice or whole grains.

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