Poblano And Bean Soup

Name: Poblano And Bean Soup
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 poblano peppers; 3 tablespoons olive oil; 1 onion; 3 cloves garlic; 2 cans white beans; 2 cups vegetable stock; 1 can coconut milk; 1/2 cup cilantro; Salt and black pepper to taste; Lime wedges

Creamy roasted poblano soup with white beans and cilantro.

40 min · Comfortable · 300 cal · 11g protein · $1.40/serving · Mexican

Vegan Comfort Food Spicy

40minutes

4servings

300calories

11gprotein

$1.40per serving

Save this recipe

Ingredients (serves 4)

3 poblano peppers
3 tablespoons olive oil
1 onion
3 cloves garlic
2 cans white beans
2 cups vegetable stock
1 can coconut milk
1/2 cup cilantro
Salt and black pepper to taste
Lime wedges

Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.

Save this recipe

Instructions

1
Roast poblano peppers over a gas flame or under the broiler until charred, about 5 minutes.
2
Place roasted poblanos in a plastic bag for 5 minutes to steam. Peel off skin and remove seeds.
3
Chop poblanos into strips. Heat olive oil in a pot, add onion and cook 4 minutes.
4
Add garlic, chopped poblanos, white beans, vegetable stock, and coconut milk. Simmer 15 minutes.
5
Stir in cilantro. Season with salt and pepper. Serve with lime wedges.