Pinto Bean and Poblano Soup

Name: Pinto Bean and Poblano Soup
Yield: 4 servings
Ingredients: 1 cup Long Grain Rice; 1.5 tsp Canola Oil; 1 Onion, chopped; 3 large Poblano Pepper, seeded chopped; 4 clove Garlic, grated; 1.5 tsp Ground Cumin; 1.5 tsp Ground Coriander; 4 tsp vegetable bouillon base (we used Better Than Bouillon); 2 15.5-ounce cans pinto beans, rinsed; 1 Avocado, diced; cilantro and a pinch of smoked paprika, chopped for serving

This Pinto Bean and Poblano Soup uses whole and pureed beans for a creamy but contrasting texture, while cumin and coriander bring out the earthiness in the poblano.

Brooke1999

Servings4

Difficultyeasy

MexicanSoups

Ingredients

1 cupLong Grain Rice
1.5 tspCanola Oil
1Onion, chopped
3 largePoblano Pepper, seeded chopped
4 cloveGarlic, grated
1.5 tspGround Cumin
1.5 tspGround Coriander
4 tspvegetable bouillon base (we used Better Than Bouillon)
215.5-ounce cans pinto beans, rinsed
1Avocado, diced
cilantro and a pinch of smoked paprika, chopped for serving

Instructions

1
Cook rice per package directions.
2
Meanwhile, heat oil in medium saucepan on medium. Add onion and all but 1/3 cup chopped peppers and cook, stirring occasionally, until tender, 6 to 8 minutes.
3
Stir in garlic, cumin, and coriander. Add bouillon base and 11/2 cups water and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Stir in 1 cup beans.
4
Place remaining beans in blender along with 11/2 cups water and puree until smooth. Stir into soup and simmer until heated through, about 3 minutes.
5
Divide soup among bowls. Add a spoonful of rice and reserved poblano, then top with avocado, cilantro, and a pinch of smoked paprika.<br/>