1/2
cup
wild rice
1
teaspoon
salt
1
teaspoon
Olive Oil
1
tablespoon
minced garlic
1
tablespoon
minced jalapeño
3
cups
diced poblano peppers
3
15-ounce can pinto beans, rinsed
2
cups
vegetable stock
*
Salt and pepper, to taste
Creamy Poblano Soup with Wild Rice
Creamy Poblano Soup with Wild Rice is healthy, filling, and full of spice. Fresh poblanos are blended with garlic, jalapeño, and pinto beans until smooth and bright. The addition of wild rice adds texture, color, and fiber making a soup that’s tasty and keeps you full.
Ingredients
Directions
In a large pot on medium-high heat add wild rice, 1 1/2 cups water, and salt. Bring to a boil, then cover and simmer for 35 minutes or until rice is tender.
Meanwhile in a sauté pan on medium-high heat add olive oil, garlic, and jalapeño. Add poblano peppers and sauté until tender and crisp on edges.
Transfer poblano mixture to blender along with rinsed beans and vegetable stock. Blend on high until super smooth.
Remove wild rice from the heat. Pour soup mixture over rice and stir to combine. Add additional stock or water for thinner soup. Season to taste.
Serve warm.
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