Here’s a spicy tomato and navy bean soup from my friend Pavani.
2 cups water
1 jalapeno or spicy green chili’s (I used 3 since I did not have any poblano peppers)
2 (16-ounce) can navy beans, drained and rinsed or I used 2 cups dry beans soaked overnight and precooked in a pressure cooker.
1 or 2 medium poblano chili, halved and seeded
1 onion, cut into 1/2-inch-thick wedges
1 to 1.5 pints grape tomatoes
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
Cilantro sprigs (optional)
Combine 1 cup water and beans in a pan over medium-high heat. Combine remaining 1 cup water, poblano, jalapeno or green chili, and onion in a food processor. Pulse until vegetables are chopped. Add onion mixture to pan with the beans.
Add tomatoes and cilantro to food processor, and process until coarsely chopped. Add tomato mixture to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Remove from heat. Stir in lime juice, olive oil, and salt. Garnish with cilantro sprigs, if desired.