Pinto Bean and Grilled Vegetable Soup

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Pinto Bean and Grilled Vegetable Soup

 

Recipe By : Voluptuous Vegan - Kornfeld

Serving Size : 6 Preparation Time :0:00

Categories : **Voluptuous Vegan

 

Amount Measure Ingredient -- Preparation Method

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4 tbsps extra-virgin olive oil

1/4 c shallots -- minced

1 tsp chile powder, preferably New Mexican

1 tsp dried thyme

1 1/2 c dried pinto beans. soaked

6 c water

1 guajillo chile, or pasilla or ancho -- stemmed

and seeded

1 1/2 tsps salt

1 ear of corn

1 med red onion, peeled and -- cut in 1/2 " rings

1 sm to med zucchini,cut lengthwise into -- 1/2 " thick

slices

1/2 poblano chile, cut in half

membrane removed, -- cut in 1 " strips

freshly ground black pepper

2 tsps fresh lime juice

 

Warm 2 tablespoons of the oil in medium saucepan, Add shallots and saute

over medium heat for about 4 minutes, or until lightly golden. Add chile

powder and thyme and cook a couple more minutes, until fragrant. Add

bean, water and guajillo to the pot. Bring to boil over high heat. Lower

heat and simmer, partially covered until beans are soft, about 1 hour.

Add salt. Meanwhile, peel husks on corn but do not tear them off. Tear

out and discard corn silk and put husks back over cobs. Twist husks at

tip to keep in place. Soak in water for 15 minutes. Combine red onions.

zucchini and poblano strips in medium bowl. Toss with remaining 2

tablespoons of oil. Sprinkle with salt and pepper. Heat grill or grill

pan. Place soaked corn on grill and grill for 15 - 20 minutes, depending

on heat, turning occasionally so husks steams. Pull back husks for last

few minutes and grill directly on heat to caramelize sugars in corn. Add

red onions, zucchini and poblano strips in single layer and leave until

they have grill marks. Turn and grill on other side. Remove vegetables

and cut into bite size pieces. Shuck corn. Cut kernels off cob. Set

aside. When beans are cooked remove guajillo chile and place it in a

blender with 1 1/2 cup of the beans and 1 cup of cooking liquid; blend

until smooth. Return blended beans to pot on stove. Add grilled

vegetables and let simmer a few minutes. Taste and adjust seasonings.

Remove from heat and add lime juice and serve.

 

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Per serving (excluding unknown items): 106 Calories; 9g Fat (75%

calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 544mg

Sodium

Food Exchanges: 1/2 Starch/Bread; 2 Fat

 

 

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