Pinto Beans, Roast Peppers & Kale Soup

Name: Pinto Beans, Roast Peppers & Kale Soup
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 5
Cuisine: Mexican
Ingredients: 2 cup Pinto Beans (2 cups pinto beans, cooked and unsalted); ¼ piece Red Onion (1/4 medium red onion, large chop); ½ piece Poblano Pepper (1/2 poblano pepper, cut lengthwise and then cut in half); 1 piece Anaheim Pepper (1 anaheim pepper, cut lengthwise and then cut in half); 1 piece Jalapeño Pepper (1 red jalapeno pepper, seeded, cut lengthwise and cut in half); 3 pieces Kale (3 stems of green curly kale, roughly chopped); 6 cup Bottled Drinking Water (6 cups water or stock); 4 tbsp Chorizo (4 tablespoons Scant spicy chorizo); ¼ cup Extra Virgin Olive Oil (1/4 cup extra virgin olive oil); 1 tbsp Table Salt (1 tablespoon salt); 1 ½ tsp Cumin Seeds (1 1/2 teaspoons cumin)

90 minMexican

Servings5

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Gluten Free
Dairy Free

Steps

1Preheat oven to 475F.
2Place peppers on an oven sheet and roast for 10 minutes.
3Heat olive oil in a Dutch oven (or large pot) on medium.
4Add the chorizo and break apart with cooking utensil.
5Add the onion and peppers and cook for 6-8 minutes, stirring to prevent sticking.
6Add the pinto beans, kale, and salt.
7Add 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.
8Serve alone or with a small amount of grated ricotta salata.