Pinto Beans, Roast Peppers & Kale Soup Recipe

Name: Pinto Beans, Roast Peppers & Kale Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 475u00b0F. Place peppers on an oven sheet and roast for 10 minutes.
2
Heat olive oil in a Dutch oven (or large pot) on medium. Add the chorizo and break apart with cooking utensil. Add the onion and peppers and cook for 6-8 minutes, stirring to prevent sticking. Add the pinto beans, kale, and salt. Add the water and cumin and stir. Cover and let cook until everything is heated through- about 20 minutes. Turn off the heat and let stand on burner for an additional 30 minutes. Serve alone or with a small amount of grated ricotta salata.
3
Turn off the heat and let stand on burner for an additional 30 minutes. Serve alone or with a small amount of grated ricotta salata.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Pinto Beans, Roast Peppers & Kale Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pinto Beans, Roast Peppers & Kale Soup

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