October 16, 2013

Freezing Already? Try this Vegan Poblano Pepper Soup! ~ Erin Trauth

Just like a light switch flickered off, it’s suddenly as cold as the Grinch’s heart here in Colorado; we’ve already got our first salting of snow!

And you know what that means: Soup. Soup. Every damned day.

There really is nothing like it, right? The warmth a spoonful of soup can bring to a body is unmatched.

Here’s a hearty recipe anyone can pull together quickly:  it’s got the warm flavor of poblano peppers and red potatoes, and all the protein we can get from chickpeas.

Add some veggies, and we’ve got ourselves a nutrition-packed power soup, sure to kick that cold feeling right outta our bodies.

For this easy, warming recipe, we’ll need:

For base/broth:

•       1 7-ounce jar of tomato paste (my pick: here)
•       ½ cup Dijon mustard
•       2 tablespoons basil
•       2 tablespoons oregano
•       2 small dashes ground cayenne pepper
•       8 – 10 cups filtered water

For the “sustenance”:

•       3 cups cooked chickpeas
•       1 large poblano pepper, diced
•       6 – 7 medium red potatoes, cubed
•       2 cups green peas
•       1 cup and cubed carrots
•       1 cup sliced celery

Do this:

1.      Add all of the base/broth ingredients to a large pot. Bring to a boil and then reduce heat to low to simmer.
2.      Add in “the sustenance” ingredients. Let entire pot simmer together for at least 30 minutes.
3.      Enjoy!


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Assist Ed: Bronwyn Peachtree/Ed: Sara Crolick

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Erin Trauth