Heat oil in a 4-to-6-quart Dutch oven over medium heat. Add poblano chile pepper, onions, carrots, and bell pepper. Cook for 4 to 6 minutes or until onions are tender, stirring occasionally.
This 30-minute, one pot, southwestern soup gets its spice from poblano peppers.
Servings and Ingredients
|1 tbsp. Gustare Vita extra virgin olive oil|
|1 c. poblano chile pepper, seeded and chopped|
|¾ c. Hy-Vee Short Cuts chopped onions|
|½ c. carrot, chopped|
|¼ c. Hy-Vee Short Cuts chopped red bell pepper|
|2 clove(s) garlic, minced|
|1 tbsp. Hy-Vee chili powder|
|1 tsp. Hy-Vee ground cumin|
|¼ tsp. Hy-Vee dried oregano|
|1 (32-oz.) container Hy-Vee vegetable stock|
|1 (15-oz.) can Hy-Vee no-salt-added dark red kidney beans, drained and rinsed|
|1 (15-oz.) can Hy-Vee great northern beans, drained and rinsed|
|1 (15.5-oz.) can Hy-Vee no-salt-added pinto beans, drained and rinsed|
|Desired toppers, such as: sour cream, finely shredded Mexican cheese, and/or fresh cilantro|
Things To Grab
- 4-to-6-quart Dutch oven
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Stir in garlic, chili powder, cumin, and oregano. Cook and stir for 1 minute. Add vegetable stock and beans. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until heated through. Ladle into bowls. Top with desired toppers.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 0mg
- Sodium: 560mg
- Total Carbohydrates: 42g
- Protein: 12g