This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free beer in this dish.
"Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite."
- Auguste Escoffier
This is a rich, creamy, savory soup with just the right amount of spice for those who don’t like their food too spicy. If you do like more zip to your soup, you can add jalapenos or a bit of cayenne pepper at the beginning of the simmer.
The terms "green onion" and "scallion" are usually used interchangeably. As if that might not be confusing enough, green onions are also known as spring onions or salad onions. All are white onions that are harvested before they are mature. Scallions are often thought of as less mature, smaller onions.
Green onions are harvested before a bulb develops and this is the best way to determine the difference between the two. Scallions don't form as much of a bulb at the white base. You can use either in a recipe that calls for green onions or scallions, but you may find a wide variety in flavor. Scallions are generally milder, but when buying green onions there is no way to know how strong the flavor is until you actually put them to a taste test.
A single green onion weighs about an ounce and has 51 micrograms of Vitamin K.
Ramps have become very popular lately. Think of them as wild green onions on steroids. They're also known as wild leeks and I've even seen them listed as the Tennessee truffle. They have a stronger flavor - more like garlic and are not cultivated so are usually available only from March to June.
4 ounces green onions = 36 calories, 0g fat, 0g sat fat, 0 mono fat, 2g protein, 8g carbohydrates, 18mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 2 1/4 cups
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes very good leftovers.
|3 large||poblano peppers|
|1 tsp||olive oil|
|1 large||white onion (diced)|
|3 large||ribs celery (diced)|
|1 cup||beer or gluten-free beer|
|fresh ground black pepper (to taste)|
|2 15 ounce can||no salt added pinto beans (drained and rinsed)|
|1 tsp||maple syrup or honey|
|2 ounces||reduced fat Monterey jack cheese (grated)|
|2 large||green onions (sliced crosswise)|
Preheat the oven to 350F and place the poblano peppers inside. Roast for about 30 minutes, turning every ten minutes, until blackened on the outside.
Remove the poblanos and place them in a brown paper bag (the size of a lunch bag is best) and fold the top closed. Allow the poblanos to cool completely in the bag.
When the poblanos are cool, remove them from the bag and peel the blackened skin from the poblanos, discarding the burned skin. Seed and stem the peppers, then coarsely chop them.
In a saucepan place the olive oil over medium-high heat. Add the onions and sauté for about three minutes, then add the celery. Saute for another three minutes.
Add the coarsely chopped poblanos, beer, water, cumin, salt, pepper, and pinto beans, stir, then bring to a boil. Reduce heat to a simmer, then cover.
Simmer, stirring occasionally, for 45 minutes.
Remove the soup from the heat and let cool for about ten minutes.
Using a blender or an immersion blender process until smooth.
Add the cheese and stir.
Return to low heat and cook until the cheese is melted.
Serve topped with the green onions.
Serving size = about 2 1/4 cups
Servings = 4
Amount Per Serving
|Calories 321||Calories from Fat 49|
|% Daily Value|
|Total Fat 5g||9%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 49g||16%|
|Dietary Fiber 16g||50%|
|Vitamin A 19%||Vitamin C 178%|
|Calcium 23%||Iron 23%|
|Vitamin K 54 mcg||Potassium 1028 mg|
|Magnesium 98 mg|