This Roasted Poblano Cilantro White Bean Soup is very flavorful and comforting! The roasted poblano peppers add such a depth of flavor, the jalapeño adds just a touch of heat and the roasted poblano cilantro salsa puts it over the top. It is perfect with some blue corn chips or some crunchy crostini.
I have been experimenting with the concept of consciously focusing on feelings of fulfillment. Practicing the feelings of fulfillment can really help when you’re feeling angry, scared, sad or even unfulfilled in general.
You are probably thinking, how can I feel fulfilled when I feel so unfulfilled?
Believe it or not, practicing the feelings of fulfillment brings joy and happiness. It’s shifting from a low-density emotion to a high-density emotion.
This can be a hard subject to grasp when things seem so bleak but with practice, you will create new pathways in your brain and it will start to become easier the more you practice.
One way to practice is to find a quiet spot in a natural setting and focus on connecting with the elements of nature. Walking on the earth barefoot is really helpful as well.
What are some of the things that make you feel fulfilled in general? Is it taking a long walk in nature? Is it creating art? Cooking food? Exercising?
Think about something that makes you smile and feel good. Now, hold on to that thought and focus on the feeling. What does it feel like? If you can remember how it feels, you can tap into them anytime. This can truly change how you see the world and will start to draw positive energy into your life.
This soup is perfect with a cold beer! I also enjoy it with a glass of white Rioja or a Sauvignon Blanc.
Roasted Poblano Cilantro White Bean Soup - CaliZona
Ingredients
- 6 Cups Filtered Water and water for soaking
- 2 1/2 Cups Dried White Beans - soaked over night
- 2 Poblano Peppers – roasted - there will be 4 total, 2 are include in the salsa
- Roasted Poblano Cilantro Salsa – recipe below
- 3 Tablespoons Butter
- 3 Tablespoons Brown Rice Flour or regular all-purpose
- 2 Cups Milk – or 1 Cup Half and Half + 1 Cup Filtered Water
- 8 oz or 2 1/4 Cups Cheddar Cheese– shredded
- 1 Tablespoon + 2 Teaspoons Sea Salt or to taste
- 1/4 Teaspoon Black Pepper or to taste
Roasted Poblano Cilantro Salsa
- 2 Poblano Peppers – roasted
- 1/2 White Onion
- 1 Jalapeño Peppers
- 1 1/2 Cup Cilantro
- 2 Cloves Garlic
- 2 Tablespoon Lime Juice - freshly squeezed
- 1 Tablespoon Extra Virgin Olive Oil
- 1/2 Teaspoon Sea Salt or to taste
Garnish options:
- Diced Roasted Poblano
- Cilantro
- Blue Corn Chips
Instructions
Beans
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Sort through the beans to remove any rocks and rinse.
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Add the beans with 3 inches of water over the beans. Soak overnight.
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Rinse the beans and add them to a 4 or 5 1/2 quart pot along with the 6 cups of filtered water.
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Bring to a boil, then turn heat between medium-low and low heat for about 1 hour to 1 and a 1/2 hours or until beans are soft.
Peppers
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Roast all of the poblanos at the same time, 2 for the soup and 2 for the salsa.
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Roast peppers on the stovetop on medium-high heat.
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A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char.
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It’s ok to leave a little of the char.
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Slice in half and remove the seeds and stems.
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Dice 2 poblanos into small cubes and set aside until the beans are cooked.
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Mince the jalapeño for the soup. Set aside.
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While beans are cooking, make the roasted poblano cilantro salsa.
Salsa
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Cut the onion in half and add it to a pot of water and bring to a boil, then drain and add to the food processor.
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Add the roasted poblanos and the jalapeño to the food processor.
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Measure lime juice, olive oil, cilantro, sea salt, and garlic, then add to the food processor and blend until pureed.
Soup/Cream Sauce
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Shred the cheese and set it aside.
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When the beans are soft, turn down to low heat.
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Add the salsa, diced poblano, salt and pepper.
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Melt the butter on medium-low heat in a saucepan.
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Add the flour and stir for about a minute.
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Slowly whisk in a little milk at a time. It will seize up but it will smooth out.
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Add the cheese a little at a time, whisking continually.
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Low and slow is the trick.
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When the sauce is smooth, add to the soup.
Health benefits:
White Beans are a super rich source of dietary fiber, which is good for the prevention of constipation, also helps digestive disorders like irritable bowel syndrome and diverticulosis. They are great for heart health because of their significant amounts of folate (support of red blood cell formation, one cup of the cooked beans provides 63.7% of the recommended daily intake for folate) and magnesium (lowers blood pressure). They are good for helping insulin resistance, hypoglycemia or diabetes, and help you balance blood sugar levels while providing steady energy.
Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value. They are great for your immune system and help to reduce inflammation like in arthritis and asthma. They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers. They are full of vitamin A, vitamin K, and potassium.
