Ah, the humble black bean—so versatile, so unassuming. This roasted salsa soup is like a comforting hug on a rainy day, with flavors that dance like a fiesta in your mouth. Trust me, you’ll be ladling this into bowls faster than you can say “taco Tuesday”—even if it’s a Thursday.
Steps
- Preheat the oven to 400ºF. Prepare the vegetables by slicing the Roma tomatoes in half, cutting the yellow onion into chunks, and halving the red bell pepper and jalapeño after removing their seeds. Peel the garlic cloves and leave the poblano peppers whole. Arrange all prepared vegetables on a large baking sheet, drizzle them with cooking oil, and toss to ensure they are well-coated.
- Roast the vegetables in the oven for around 45 minutes, stirring halfway through, until they are nicely browned on the edges. Once done, allow the poblano peppers to cool slightly, then peel off their blistered skin and remove the seeds.
- Transfer the roasted vegetables and fresh cilantro to a food processor or blender. Pulse the mixture until it is half-puréed, leaving it slightly chunky for texture. Pour this mixture into a large soup pot.
- Drain the canned black beans and add them to the food processor with one cup of vegetable broth, then blend until smooth. Pour the puréed beans into the soup pot with the roasted vegetable mixture.
- Add the remaining two cups of vegetable broth and cumin to the pot, stirring until everything is evenly mixed. Heat the soup over medium heat, bringing it to a simmer, and let it cook for about 10 minutes.
- Season the soup with salt and lime juice to taste, starting with ¾ tsp salt and 1 Tbsp lime juice, and adjust according to your preference. Stir well before serving.
Ingredients
- 6 Roma tomatoes
- 1 yellow onion
- 1 red bell pepper
- 1 jalapeño
- 4 cloves of garlic
- 2 poblano peppers
- 2 tablespoons of cooking oil
- 1/2 cup of fresh cilantro
- 2 cans (15 ounces each) of black beans
- 3 cups of vegetable broth, divided
- 1/2 teaspoon of ground cumin
- 3/4 teaspoon of salt
- 1 lime
Nutritional Values
Calories: 780kcal | Carbohydrates: 120g | Protein: 36g | Fat: 20g | Sodium: 3076mg | Fiber: 40g
FAQ
- Can I make the soup spicier?
- Absolutely! To add more heat, consider mixing in a few chipotle peppers in adobo sauce. This will introduce a smoky and spicy depth to the soup.
- What are some recommended toppings for the soup?
- You can enhance the soup with a variety of toppings like sliced avocado, a dollop of sour cream, shredded cheese, crushed tortilla chips, chopped green onions, fresh cilantro, pico de gallo, or wedges of lime.
- Can I make the soup creamier?
- Yes, to achieve a creamier texture, you can incorporate ingredients like cream, sour cream, plain yogurt, or even cream cheese into the soup.
- What can I serve alongside this soup?
- This soup pairs well as a main dish with Cheddar Jalapeño Cornbread or as a side dish alongside Chipotle Lime Chicken and Rice, Green Chile Chicken Enchiladas, or Black Bean and Avocado Enchiladas.
- Is it possible to add meat to this vegetarian soup?
- Certainly! If you’re in the mood for meat, adding chorizo would complement the flavors of the soup nicely.
Tips
- To achieve a creamier texture for your soup, consider mixing in some cream, sour cream, plain yogurt, or cream cheese.
- For an added smoky and spicy kick, include a few chipotle peppers in adobo sauce in the soup.
- If you want to incorporate meat into your dish, chorizo makes an excellent addition to the soup.
- Enhance your soup by topping it with ingredients like avocado, sour cream, shredded cheese, crushed tortilla chips, green onion, cilantro, pico de gallo, or lime wedges for extra flavor and texture.
Equipment
- Enamelware Sheet Pan
- Dutch Oven
- Chef’s Knife
- Food Processor
