Posted on December 21, 2014. Filed under: Main Course | Tags: , , , |

In the midwest, this time of year is very hard to eat healthy. It gets cold, we want food that adds meat to our bones for the impending Polar Vortex part 2. Generally, we all just end up eating more, me included. I’ve had more bread in the past few weeks than I had all spring/summer/fall combined. Problem with that is that I’ve been SO TIRED because of the added bad food. It happens. So, to combat that, I’m making a very hearty soup that is full of fresh peppers and beans. It’s very good for you, but it’s very hearty. This is a variation on a black bean soup I’ve made before, but with more things in it. This recipe is going to make a decent amount, so you can always make it for impending family get together’s on Christmas Eve or New Years, or whatever!

Pepper Bean Soup

Here’s what to get from the store:

Yellow Pepper
Brown Ale
Red Onion
Black Bean

Pepper Bean Soup

3 Jalapenos
1 Yellow Pepper
1 Poblano Pepper
3/4 Red onion
4 cloves garlic, smashed
1 12-oz bottle Brown Ale
2 cans Black Beans
1 can Chickpeas
32 oz box broth (Chicken or Veggie)Salt, pepper, paprika, ground mustard, curry powder, tumeric, ground red pepper

  1. Char the peppers and 1/4 of the onion either on a grill pan if you have it or right on the burner of your stove. While you are doing that, take the remaining onion and smashed garlic and start sauteing them in a large pot with salt, pepper, paprika and smashed red pepper until translucent. Add the bottle of beer and simmer until half the liquid has reduced by half.
  2. By this time, the peppers and remaining onion should be chard, chop them and add them to the pot with the remaining ingredients. Simmer on the stove at a low heat, stirring every once in a while for about an hour. Top with fresh guacamole and tortilla chips.

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