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.

What you will need

2 c 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 stems of green curly kale, roughly chopped

6 c water or stock

Scant 4 tbsp spicy chorizo

1/4 c extra virgin olive oil

1 tbsp salt

1 1/2 tsp cumin

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