Poblano Pepper Soup

To steal a line from the Proctor’s Theatre Facebook status last night, ‘Fall is dressing up as Winter for Halloween this year.’ With yesterday’s snow, I thought it would be the perfect time for some soup! Well, that and, I had a bunch of poblano chile peppers from the garden to use before they went bad.

This poblano pepper soup is based off of a Weight Watchers recipe I saw years ago that I still kept healthy, but modified a bit to fit my tastes and uses. It’s vegan, gluten free, and makes a hearty dinner, as well as refrigerates well for the next day’s lunch. Slightly funny story about this recipe, too. The first time I made it, I saw it called for brown rice, so before I did anything else I cooked some instant brown rice to use it. I didn’t realize until I kept reading the rice needed to be uncooked. 

I always end up leaving it sit on the stove for hours on low, because I get started doing other things, or like last night decide I’m going to have it for dinner, so putting it away to just reheat in a few hours is pointless. If you do this, too, just watch your broth level. If you see it evaporating, add a little more liquid.

Just a note: I used 4 poblano and 4 yellow peppers, because they were small, as you will see in the pictures below. If you are using large ones you can use less.

Poblano Pepper Soup
by Michelle Maskaly, The Adirondack Chick

3 cans College Inn Garden Vegetable broth
1 can cut green beans
1 cup tomato puree
4 poblano peppers
4 yellow peppers
2 large cloves garlic
1/2 cup brown rice {uncooked}
1 tablespoon red wine vinegar
1 teaspoon brown sugar
2 small pinches of cayenne pepper
small handful of fresh parsley {about 1/4 cup}
olive oil 

Place the poblano and yellow peppers, along with the garlic cloves on a lipped baking pan and place under the broil for about 10 minutes. Watch the vegetables to make sure they char, but do not burn and turn them as needed. {I turn them at least five or 6 times during this, because I’m paranoid about making sure all sides get browned}

Over a bowl, peel off the skin and take all the seeds out of the peppers. Keep any juice that comes out of the peppers in the bowl for later use. {Don’t worry about seeds, we’ll strain it}

I set up three things for this: A bowl where do the peeling over, a paper towel to discard the skins and a plate where I put the skinned and cleaned peppers.

Now that the peppers are cleaned out, chop them into smaller pieces for the soup. For this batch I happened to have a red poblano pepper so I used that for added color.

Next, peel and mash the roasted garlic.

Drain and rinse the cut green beans. Spread the pieces out on a cutting board and chop them into small, 1/4 to 1/2-inch pieces.

In a large pot over medium heat, drizzle just a little olive oil in the bottom. Then add the peppers, pepper juice and garlic. {Use a strainer held right over the pot to pour out the juices from the bowl so you don’t get any seeds in the soup}

Add two cans of the vegetable broth. Stir and then add the green beans, vinegar, brown sugar, rice, tomato puree and cayenne pepper.

Mix all the ingredients well, cover and bring to a boil. Lower the heat to simmer and cook for about 45 minutes or until the rice, peppers and beans are tender. When there’s about 20 minutes left shop up the parsley and add it in.

If I’m not in a rush I turn the burner to very, very low and let it cook longer. Depending on how much liquid evaporated or was soaked up after the 45 minutes, I usually add another can of vegetable broth and let it keep cooking. Just make sure it’s on a very low heat.


This post was shared on the following websites: Midnight Maniac, My Sweet and Savory, Frugal Antics of a Harried Homemaker,

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