Skip to content
November 16, 2013 / Chris Blum

Black Bean Soup

20131116-142008.jpg

It’s fall which means soup time. This is a great healthy fall soup with a little kick – the poblanos I picked up were quite spicy! Serve with tortilla chips.

Ingredients
4 poblano chiles, roasted and seeded
Toasted pepitas
1 large dried pasilla or ancho chile, stemmed, seeds removed
1 TBSP vegetable oil
1 medium onion, chopped
4 garlic cloves, crushed
1 14.5-ounce can fire-roasted diced tomatoes
4 c chicken broth
2 cans black beans, drained
1/2 c crumbled queso fresco
Salt and pepper
Lime wedges (for serving)

Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.

Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.

Serve soup topped with queso fresco and pumpkin seeds, and with lime wedges alongside.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: