Pinto Beans, Roast Peppers & Kale Soup

Pinto Beans, Roast Peppers & Kale Soup

Gluten FreeDairy Free

Basic Information

  • Servings: 5
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 80.37
  • Health score: 34.00
  • Weight Watcher points: 6.00

Summary

Pinto Beans, Roast Peppers & Kale Soup might be a good recipe to expand your hor d'oeuvre recipe box. For 84 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 250 calories, 9g of protein, and 15g of fat per serving. This recipe serves 5. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your Autumn event. A mixture of pinto beans, anaheim pepper, poblano pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person has tried and liked this recipe. It is brought to you by Foodista. With a spoonacular score of 74%, this dish is solid. Similar recipes include Pinto Beans, Roast Peppers & Kale Soup, Vegetarian Posole with Pinto Beans and Poblano Peppers, and Tortilla Soup with Pinto Beans.

Ingredients

  • pinto beans
    pinto beans2 cups
  • onion
    onion0.25 medium
  • poblano pepper
    poblano pepper0.5
  • anaheim pepper
    anaheim pepper1
  • jalapeno pepper
    jalapeno pepper1
  • stems of curly kale
    stems of curly kale3
  • water
    water6 cups
  • scant spicy chorizo
    scant spicy chorizo4 tablespoons
  • extra virgin olive oil
    extra virgin olive oil0.25 cup
  • salt
    salt1 tablespoon
  • cumin
    cumin1.5 teaspoons
Instructions

Step 1

Preheat oven to 475F.

Step 2

Place peppers on an oven sheet and roast for 10 minutes.

Step 3

Heat olive oil in a Dutch oven (or large pot) on medium.

Step 4

Add the chorizo and break apart with cooking utensil.

Step 5

Add the onion and peppers and cook for 6-8 minutes, stirring to prevent sticking.

Step 6

Add the pinto beans, kale, and salt.

Step 7

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.

Step 8

Serve alone or with a small amount of grated ricotta salata.

Categories

Dish Types: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free

Occasions: fall, winter

Source Information

Source: Foodista

License: CC BY 3.0

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