Black Bean Soup with Roasted Poblano Chiles

Name: Black Bean Soup with Roasted Poblano Chiles
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 large dried pasilla or ancho chile, stemmed, seeds removed; 822 grams black beans, drained; 411 grams fire-roasted or plain diced tomatoes; 4 garlic cloves, peeled, crushed; 6 servings Kosher salt; 6 servings Lime wedges (for serving); 946 milliliters low-sodium chicken broth; 1 medium onion, coarsely chopped; 2 poblano chiles; 118 milliliters crumbled queso fresco or feta; 2 Tbsps raw shelled pumpkin seeds (pepitas); 1 Tbsp vegetable oil

Black Bean Soup with Roasted Poblano Chiles might be just the main course you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 280 calories, 17g of protein, and 8g of fat. Autumn will be even more special with this recipe. A mixture of ancho chile, pumpkin seeds, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Preheat broiler. Broil poblano chiles on afoil-lined baking sheet, turning occasionally,until blackened, 8–10 minutes.

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Poblano Pepper

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Baking Sheet

Broiler

Transfer to abowl, cover with plastic wrap, and let steam15 minutes. Peel, seed, and finely chop.

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Wrap

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Plastic Wrap

Meanwhile, toast seeds in a small dryskillet over medium-high heat, tossingoccasionally, until golden, about 5 minutes;transfer to a plate. Toast pasilla chilein same skillet until slightly darkened andpliable, about 1 minute; transfer to plate.

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Seeds

Toast

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Frying Pan

Heat oil in a medium saucepan overmedium-high heat.

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Cooking Oil

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Sauce Pan

Add onion and garlicand cook, stirring occasionally, until onionis soft and golden brown, 8–10 minutes.

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Onion

Transfer to a blender, add tomatoes andpasilla chile, and blend until smooth.

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Tomato

Chili Pepper

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Blender

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

Ingredients you will need

Black Beans