This 30-minute, one pot, southwestern soup gets its spice from poblano peppers.

Southwestern Bean Soup

Heat oil in a 4-to-6-quart Dutch oven over medium heat. Add poblano chile pepper, onions, carrots, and bell pepper. Cook for 4 to 6 minutes or until onions are tender, stirring occasionally. 

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.

Stir in garlic, chili powder, cumin, and oregano. Cook and stir for 1 minute. Add vegetable stock and beans. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until heated through. Ladle into bowls. Top with desired toppers. 