Pinto Beans Roast Peppers Kale Soup

Ingredients

• 2 cups pinto beans, cooked and unsalted
• 1/4 medium red onion, large chop
• 1/2 poblano pepper, cut lengthwise and then cut in half
• 1 anaheim pepper, cut lengthwise and then cut in half
• 1 red jalapeno pepper, seeded, cut lengthwise and cut in half
• 3 stems of green curly kale, roughly chopped
• 6 cups water or stock
• 4 tablespoons Scant spicy chorizo
• 1/4 cup extra virgin olive oil
• 1 tablespoon salt
• 1 1/2 teaspoons cumin

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