2 tablespoon olive oil
1 medium onion chopped
4 cloves garlic, quartered
6 cubanelle chiles (or anaheim), seeded and chopped into 1/2 inch pieces
1 jalapeno or serrano pepper, seeded and minced (leave some seeds if you want it spicier)
1 tablespoon cumin powder
2 cups vegetable broth
black pepper to taste
1) In a large soup pot,heat the oil over medium high heat.
2) Saute the onion, garlic, cumin, and all the peppers until the peppers are soft and no longer bright green.
3) Add the broth and pepper, and simmer about 15 minutes.
4) Using a hand held blender, blend until almost smooth, but some pieces still remain (you want to know what you're biting into).
Thats it. I usually make bean burritos (just some refrieds in a flour tortilla), put them in a casserole, pour the sauce on top, and bake for about 10 minutes at 350 to soften everything up a little. Yum. Also good on nachos or on tofu scramble.