Debbie's Vegetable Poblano Soup Recipe

Looking for an easy Debbie's Vegetable Poblano Soup recipe? Learn how to make Debbie's Vegetable Poblano Soup using healthy ingredients.


Submitted by produrre1

Makes 16 servings



Garden vegetable soup with poblano peppers to add a little heat. This receipe will fill an 8 qt soup pot, serving 16 2-cup bowls.

Recipe Ingredients for Debbie's Vegetable Poblano Soup

4 tbsp olive oil
2 c leeks, chopped, white part only (from approximately 2 small bunches)
1 med onion, large chop
3 stalks celery, chopped, including leaves
2 poblano peppers, large size
2 cups raw cabbage, (1 small napa) chopped large chop
2 tbsp garlic, minced
2 c carrots, peeled and chopped into rounds
2 c potatoes, peeled and diced
2 c green beans, fresh, broken 3/4-inch pieces
3 quarts chicken stock
3 c tomatoes, peeled, seeded, and chopped (or use large can of whole tomatoes, chopped with juice)
2 ears corn, kernels removed from husk
1/2 tsp freshly ground black pepper
2 cups fresh baby spinach
1/4 c fresh parsley, packed, chopped fresh
2 tsp lemon juice, freshly squeezed

Recipe Directions for Debbie's Vegetable Poblano Soup

  1. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, celery, onion and a pinch of salt and cook until

  2. they begin to soften, approximately 7 to 8 minutes.

  3. While cooking, put poblano peppers in a glass casserole dish with 2 Tbsp water and cover with lid. Microwave on high for 6 minutes, turning peppers halfway through. Remove peppers, cut out membrane and remove seeds, then chop. Add the peppers, carrots, potatoes, and green beans to the soup and continue to cook for 4 to 5 more minutes, stirring occasionally.

  4. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and black pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.

  5. Add baby spinach and cook another 10 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste and serve. Fills an 8 qt soup pot.

Categories

First Course, Main Dish, Soup

Nutrition Facts
Serving Size 311.7g
Amount Per Serving
Calories
91
Calories from Fat
37
% Daily Value*
Total Fat
4.1g
6%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
598mg
25%
Potassium
355mg
10%
Total Carbohydrates
12.6g
4%
Dietary Fiber
2.7g
11%
Sugars
4.0g
Protein
2.5g
Vitamin A 67% Vitamin C 54%
Calcium 5% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • High in sugar
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