Southwestern Pinto and Roasted Vegetable Soup


It's been getting cold lately.  I've been looking for more soup recipes to keep in my cooking arsenal for that exact reason.  I found this recipe a while ago on Cate's World Kitchen, which she adapted from The Voluptuous Vegan by Myra Kornfeld.  It looked delicious, so I bookmarked it for later use.  I was planning on making this last night, but we joined a gym and by the time we got home, we didn't feel like cooking and ordered out instead, so I made this tonight.  As per Joel's request, I paired this soup with these bread sticks.  What an easy, awesome meal!  Joel is very excited about leftovers tomorrow for lunch!

1 Zucchini, diced
1 Red Onion, diced
1 Ear of Corn (since it's not in season, I used frozen)
1 Poblano Chile, stem and seeds removed, diced
2 tablespoons Olive Oil
Salt & Pepper, to taste
3 cups Pinto Beans, rinsed and drained (I used 2 cans)
1 Shallot, thinly sliced
2 teaspoons Chile Powder
1 teaspoon dried Oregano
4 cups Vegetable Broth

Cut the kernels off of the ear of corn (I obviously skipped this step).  Toss the zucchini, red onion, poblano, and corn kernels with 1 tablespoon of olive oil, salt, and pepper.  Spread onto a cookie sheet and roast for about 15 minutes, or until tender.  Remove from the oven and set aside.  Heat the other tablespoon of oil in a dutch oven or heavy soup pot.  When hot, add the shallots and cook, stirring until golden.  Add the chile powder and oregano, followed by the beans and broth, and stir well.  Add the roasted vegetables and simmer until everything is heated through.  Add salt to taste, then serve.