Warm, spicy dishes are perfect for chilly, rainy fall New England days. We visited a local farm last week and I couldn’t wait to cook up some of the fresh veggies we got like hot peppers, tomatillos and cherry tomatoes; all rich in vitamin C and other immune supporting phytonutrients. Roasting the veggies first brings out rich flavors and texture. I love making soup because we have plenty of leftovers for a quick lunch the next day.
- 4 small field peppers
- 1 – 2 serrano chili peppers
- 1 – 2 red chili peppers
- 2 cloves garlic
- 1 small red onion
- 2 tomatillos
- 2 15 oz boxes of black beans
- 1 cup (220 g) cherry tomatoes
- sea salt and pepper to taste
- 1 cup (220 g) frozen, organic corn
- 4 cups (1 L) organic vegetable broth
- 4 scallions
- 1 cup (227 g) red quinoa
- Heat oven to 400 F or 204 C.
- Wash peppers, tomatoes. Peel tomatillos and wash.
- Rinse quinoa in fine mesh strainer.
- Cook quinoa in rice cooker or on stove adding 2 cups (500ml) water and pinch of sea salt to 1 cup (227 g) dry quinoa.
- Discard field pepper stem and seeds (unless you want it spicier leave in seeds).
- Roughly chop field peppers and onion.
- Lay parchment paper on baking sheet and spread whole garlic in peel, whole tomatillos, cherry tomatoes, onion and peppers.
- Drizzle olive oil over veggies.
- Roast until pepper skin is soft, about 10-15 minutes.
- While roasting, heat broth in pot.
- Remove baking sheet from oven.
- Peel garlic and place all vegetables into broth.
- Simmer for about 10-15 minutes.
- Add half of the corn and beans.
- Blend with an immersion blender or scoop into blender and blend in batches.
- Add remaining corn and black beans, stir.
- Serve over quinoa and garnish with chopped scallion.
- Boxed black beans – canned, BPA free or cooked, dried beans
- Field peppers – bell peppers
- Serrano chili – Jalapeno or other peppers
- Red chili peppers – any variety chili pepper
- Red onion – yellow onion
- Cherry tomato – any variety tomato
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 6 - 8
- Nutrition per serving:
- Saturated Fat0g
- Protein 11g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.