Pinto Beans Roast Peppers Kale Soup
Ingredients
- 2 c pinto beans, cooked and unsalted
- 1/4 medium sized 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 c water or stock
- Scant 4 tbsp spicy chorizo
- 1/4 c extra virgin olive oil
- 1 tbsp salt
- 1 1/2 tsp cumin
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