Spicy 3 Bean, Poblano and Corn Soup

In the Midwest, we are gearing up for a cold February week. I wanted to get a jump on it and make this wonderful, mildly spicy soup for workday lunches. This is very soothing on a cold day-- the refried beans give it a creamy consistency that comforts the soul. Like I said, this is mildly spicy—you can taste the heat, but it isn’t overwhelming. If you are a real pepper-head, you might want to sub some of the poblano with jalapeno or serrano peppers and add some hot pepper sauce. If you are a fan of Penzey’s® spices, you might want to add a teaspoon of Arizona Dreaming to the soup—it makes it even better. By the way, this soup is low fat, high fiber, vegan and gluten-free. Win!

Ingredients:

1 Tablespoon canola oil

1 cup chopped onion

¾ cup chopped fresh poblano pepper

1 garlic clove, minced

1 (16 ounce) can refried beans (vegetarian, fat free—any kind will work)

1 (10 ounce) can tomatoes with green chiles (like Rotel®)

1 (15.5 ounce) can kidney beans, drained

1 (15 ounce) can black beans, drained

3 cups vegetable broth

½ teaspoon cumin

1 cup frozen corn, thawed

Salt to taste

Directions:

Heat the oil over medium heat in a large Dutch oven. Add the onion and poblano and cook for a few minutes, or until the onion is soft and translucent. Add the garlic and cook for another minute.

Add in the refried beans, tomatoes with green chiles, kidney beans, black beans, vegetable broth and cumin. Bring to a boil and reduce to a simmer. Cover and cook 30 minutes, stirring occasionally.

Remove the cover and add the corn. Cook for 10 minutes and taste. Add salt as needed.