Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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

The refrigerator light goes on...

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.


Roasted Poblano Pepper Soup

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
4 cups water
1 tsp cumin
1/2 tsp salt
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.

Nutrition Facts

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
Cholesterol 9mg 3%
Sodium 421mg 18%
Total Carbohydrates 49g 16%
    Dietary Fiber 16g 50%
    Sugars 7g
Protein 17g
Vitamin A 19% Vitamin C 178%
Calcium 23% Iron 23%
Vitamin K 54 mcg Potassium 1028 mg
Magnesium 98 mg