Fire-Roasted Vegetable Soup
Recipe Description: “We start with rich fire-roasted tomatoes, black beans, poblano peppers and roasted corn. Next is the addition of diced onions and celery. Then we add generous amounts of chipotle base, garlic and chile peppers. Finally, the ingredients are all slowly simmered for nearly an hour to create just the right robust mix of flavor and texture.”
2 ounces vegetable oil
1 medium yellow onion, minced
3 garlic cloves, minced
2 celery stalks, diced
1 14.5-ounce can fire-roasted tomatoes
1 16-ounce can black beans
1 4-ounce can fire-roasted poblano peppers
1 14-ounce can fire-roasted corn kernels
64 ounces vegetable stock
1 ounce chipotle peppers in adobo, rough chopped
1 teaspoon chili powder
1 teaspoon granulated garlic
salt and pepper to taste
¼ cup fresh chopped cilantro
In a heavy-bottomed soup pot (preferably 1.5-2 gallons), heat oil on medium heat until it begins to shimmer in the pan. Add onion and sweat until translucent, about 5-7 minutes, then add in garlic and celery. Continue to sweat another 3-4 minutes until garlic is very fragrant. Add remaining ingredients and let soup slowly simmer for 45 to 60 minutes. Adjust seasonings with salt and pepper as desired. Finish with fresh chopped cilantro.
CONTAINS NONE OF THE EIGHT MAJOR ALLERGENS
The recipe was a collaboration of all of the chefs at the Center for Culinary Excellence, including chefs Xavier Santiago, Ryli Vissers, Jason Campbell and Craig Shepard.