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Easy Vegetable Soup With Roasted Poblano Peppers & Crunchy Tortilla Chips

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

Main
  • 1/2 cup vegetable broth for sautéing & 3-4 cups for soup broth
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 4 stalks celery, chopped
  • 3 cups diced potatoes
  • 3 cups diced carrots
  • 1 25-ounce can low-sodium San Marzano tomatoes, crushed (or diced tomatoes)
  • 2 bay leaves
  • 1 tablespoon fresh thyme
  • 2 ears of corn, kernels removed or 1 1/2 cups frozen
  • 1 1/2 cups fresh or frozen green beans
  • 1 cup of fresh or frozen peas
  • 3 tablespoons fresh parsley
  • 3/4 teaspoon salt
  • fresh ground black pepper
  • 3 roasted, peeled, chopped poblano peppers (see note below)
  • 4-5 tortillas, cut into 1/2 inch strips (optional) for garnish

Method
 

Steps
  1. Heat 1/2 cup vegetable broth in a large soup pot over medium heat.
  2. Add the onions and celery and sauté 3-5 minutes or until soft and translucent. Add more vegetable broth if sticking.
  3. Add garlic and sauté for another minute.
  4. Pour in 3 cups of vegetable broth and can of tomatoes, breaking up the tomatoes with your hands if using San Marzano tomatoes.
  5. Add the salt, bay leaves, fresh ground black pepper and thyme. Bring to boil.
  6. Add carrots, poblano peppers and potatoes. Lower the heat and cook until the potatoes and carrots are tender. About 20 minutes.
  7. Add the green beans, corn, parsley and peas and cook for 10 minutes longer. Add more vegetable broth if needed. Remove the bay leaves before serving.
  8. Top with crunchy tortilla chips.
  9. **Tortilla chips - preheat oven to 400 degrees F - cut each tortilla into 1/2 inch strips - arrange in a single layer on a cookie sheet - Bake for 5 minutes or until brown and crunchy keeping a careful watch**
  10. **Roasted Poblano Peppers - turn the broiler on - place peppers on a lined baking sheet - place under broiler - broil until the skins are completely wrinkled and the peppers are charred, turning them 2-3 times during the process. Place in a paper or plastic bag to cool. Remove the stem, skin and seeds. Chop into bite-sized pieces for soup**