Pinto Beans, Roast Peppers & Kale Soup
I know in this hot weather that gazpacho and cold soups seem more appealing, but I beg to differ. I have never enjoyed a cold soup— it’s weird to me. I like heat; and if it’s not salsa, then I want it temperature hot also. This soup does it all for me: hot, full of heat, flavorful, and not too filling.
Total Steps
10
Ingredients
11
Tools Needed
7
Ingredients
- 2 cup pinto beans, cooked and unsalted
- 1/4 medium sized red onion, large chop
- 1/2 poblano pepper, cut lengthwise and then cut in half
- 1 anaheim pepper, cut lengthwise and then cut in half
- 1 red jalapeno pepper, seeded, cut lengthwise and cut in half
- 3 stem green curly kale, roughly chopped
- 6 cup water or stock
- 4 tablespoons scant spicy chorizo
- 1/4 cup extra virgin olive oil
- 1 tablespoon salt
- 1 1/2 teaspoons cumin
Instructions
Step 1
Preheat oven to 475°F.
Step 2
Place peppers on a baking sheet and roast.
Step 3
Heat olive oil in a Dutch oven or large pot over medium heat.
Step 4
Add the chorizo and break it apart with a cooking utensil.
Step 5
Add the onion and roasted peppers, then cook, stirring to prevent sticking.
Step 6
Add the pinto beans, kale, and salt.
Step 7
Add the water and cumin, then stir to combine.
Step 8
Cover and cook until everything is heated through.
Step 9
Turn off the heat and let stand on the burner.
Step 10
Serve alone or with a small amount of grated ricotta salata.