Roasted Poblano and Quinoa Vegetable Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 7-8
Ingredients
  • 1 large or 2 small poblano peppers (or more if you want it spicy)
  • 1 medium onion, diced
  • 2 stalk celery, diced
  • 1 medium orange bell pepper
  • 1 TBS olive oil
  • 2 TBS tomato paste
  • 4 garlic cloves, minced
  • 1 tsp each: oregano, garlic powder, and cumin
  • ½ tsp smoked paprika
  • ¼ tsp each: salt and black pepper
  • 15 oz can diced tomatoes
  • 15 oz can black beans, drained
  • 1 bay leaf
  • 4 cups vegetable broth
  • 1 cup sweet corn (frozen is fine)
  • ⅓ cup quinoa, rinsed
  • 2 TBS lime juice, from one small lime
Instructions
  1. Turn on your oven broiler. Place whole poblanos on a foil lined baking sheet. Broil until charred and blackened, about 5 minutes. Flip the peppers over and broil a second time, about 3 minutes. Wrap the poblanos in the foil and let rest for 10 minutes while you prep the veggies.
  2. Meanwhile, saute the onion, celery, and orange bell pepper in olive oil until the onion starts to turn translucent, about 10 minutes. Mix in the tomato paste, fresh garlic, oregano, garlic powder, smoked paprika, cumin, salt and pepper and let saute about 1 minute, or until fragrant.
  3. Meanwhile, peel the blackened skin off the poblanos as best you can. Dice them, removing the seeds to reduce the heat.
  4. Mix in the tomatoes, beans, bay leaf, broth, sweet corn, and diced poblanos into the onion mixture. Bring to a boil and add quinoa. Simmer for 20 minutes, or until the quinoa starts to pop open.
  5. Remove from heat, remove the bay leaf, and stir in the lime juice. Serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/roasted-poblano-and-quinoa-vegetable-soup/