I had some of the girls last night for a little Dirty Santa. For those of you who don't know. Dirty Santa is a gift exchange wherein all of the participants draw numbers and select gifts from a pile in the order designated by the numbers drawn. So, whoever receives number one selects the first gift, and then the next person can either select another gift from the pile or steal the gift from number one, and so on and so forth. It does get a little nasty at times, but last night it was fairly tame. Not too many stolen gifts. Three girls brought cheese appetizers, and another brought a yummy cheesy baked onion dip, so I went light on the entree with this soup. It is really easy to make, as most of the ingredients you just open up and pour into the pot. The soup gets a little heat from the poblanos, and the red beans thicken it up and give it a bit of a creamy texture. When the soup is finished cooking, which hardly takes any time at all, you just puree it and serve. You will get the smoothest puree with a blender, but I don't mind the slightly chunky texture that results from using a stick blender. The soup is actually good cold, too. Most of the girls ate the soup plain, but my friend Aja topped hers with a little sour cream.
2 T olive oil
1 large onion, chopped
3 cloves garlic, chopped
3 poblano peppers
1 28 ounce can whole peeled tomatoes
1 32 ounce carton vegetable broth
1 15 ounce can kidney beans
salt and pepper to taste
Roast the poblanos. Over a gas burner*, roast the poblanos until charred on all sides. Remove the peppers from the heat and place them in a bowl covered with plastic wrap so that they will steam and the skins will be easier to remove. Once the peppers are cool enough to handle, remove the skin and chop them up.
Heat a large pot over medium high heat and add the olive oil. Add the onion and saute for a couple of minutes, then add the garlic and poblanos and saute until the vegetables are soft, but not brown. Add the can of tomatoes and saute for another five minutes. Add the broth and heat until the mixture comes to a boil, stirring frequently so that the soup does not burn to the bottom of the pot.
Add the can of red beans and cook for five more minutes. Season to taste with salt and pepper. (I used about 1 t salt and 1/2 t pepper.) Turn off the heat and puree. Enjoy!
*If you do not have a gas stove, you can roast the poblanos in the oven at about 450 degrees for twenty or thirty minutes, until they are charred.