Roasted Poblano And Black Bean Soup Recipes

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ROASTED POBLANO AND BLACK BEAN SOUP



Roasted Poblano and Black Bean Soup image

This is something I whipped up one night with cans I had in the pantry. Try different pepper/bean combinations. For instance, red pepper and great northern beans; poblanos and black eyed peas. It seems like a lot of steps, but time went quickly as I used prepared ingredients.

Provided by Michelle Minicucci

Categories     Black Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 poblano peppers
1 stalk celery
1 medium onion, divided
1 tablespoon olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon cumin
1 teaspoon oregano
1 (15 ounce) can black beans
1/4 cup bean stock
1 (15 ounce) can vegetable broth
2 (15 ounce) cans stewed tomatoes

Steps:

  • Heat oven to broil.
  • Wash peppers and cut in half. Remove seeds and stems.
  • Cut onion in half. Peel 1/2 onion in layers and place on sheet of aluminum foil with halves of peppers (skin side up).
  • Spray with olive oil and broil until skins turn black and start to bubble. Remove peppers and onions with tongs and place in plastic bag.
  • Let these steam in bag while you dice reserved onion and celery, then peel peppers. (I rub them between my hands while wearing rubber gloves).
  • Heat olive oil on medium and add celery and diced onion. Saute until onions are translucent, approx 3-4 minutes.
  • In the meantime, dice broiled onions and peppers - add to onion and celery mix.
  • Drain can of beans into bowl and save 1/4 cup liquid from can. Rinse beans and add to vegetables in pot.
  • Toss beans and veggies with oregano, garlic and cumin, heat for one minute.
  • Add cans of tomatoes with juice. Simmer for 15 minutes.
  • Remove 2 cups of vegetables from soup. Pour remainder of soup into food processor to cool slightly.
  • Pour can of vegetable broth and saved bean liquid into soup pot. Heat on medium as you puree vegetables in food processor.
  • Turn puree through food mill into broth and combine with reserved vegetables (food mill is not absolutely necessary, but gave it a really silky texture).
  • Heat through, approx 5 minutes and serve warm. This is delicious on a bed of rice or whole grains.

Nutrition Facts : Calories 242.1, Fat 5.4, SaturatedFat 0.8, Sodium 522.9, Carbohydrate 42.5, Fiber 12.4, Sugar 11.6, Protein 10.8

BLACK BEAN, VEGETABLE, AND ROASTED POBLANO SOUP



Black Bean, Vegetable, and Roasted Poblano Soup image

I had some poblanos in the fridge and made up this recipe as a means to use them up. it is a great way to use the crumbs in the bottom of a bag of corn tortilla chips.

Provided by jewelsf

Categories     Black Beans

Time 1h50m

Yield 4-8 serving(s)

Number Of Ingredients 14

2 poblano peppers
1 onion, chopped
2 garlic cloves, chopped
1/8 cup canola oil
1 large carrot, quartered lengthwise and sliced
1 stalk celery, chopped
1 large potato, chopped
1 cup chopped tomato
3 cups cooked black beans
3 cups vegetable stock
1/2 tablespoon honey
1/2 cup of crushed corn tortilla chips
1 cup corn (roasted corn is especially good)
salt and pepper, as desired

Steps:

  • preheat the broiler. Cut the chilis in half lengthwise and remove the stem and seeds. Lay the chili halves flat, skin side up, on a cookie sheet and cook under the broiler until the skin is blackened. Put the chilis in a covered dish for about 15 minutes. Remove the skin from the chilis, and then chop the chilis into bite-sized pieces. **I STRONGLY SUGGEST WEARING GLOVES WHILE HANDLING POBLANO CHILIS***.
  • Heat the oil in a large soup pot or dutch oven. Cook the onion and garlic over medium heat until onion is softened, about 5 minutes. Add the carrots, celery, potatoes, and tomatoes and cook for 2 to 3 more minutes. Add the beans, stock, honey, and tortilla chips to the vegetable mixture. Cover, lower heat, and simmer for 1 hour, until vegetables are cooked and chips have become congruous with the broth.
  • Add the corn to the soup and cook for 10 more minutes. Salt and pepper may be added as desired for taste.

Nutrition Facts : Calories 415.4, Fat 9.8, SaturatedFat 1, Sodium 48.7, Carbohydrate 70, Fiber 17.9, Sugar 8, Protein 16.9

BLACK BEANS WITH POBLANO



Black Beans with Poblano image

Serve this healthy side dish with our Grilled Chicken Tostadas.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1 poblano chile, seeded and chopped
2 cans (15 ounces each) black beans, rinsed and drained
2 tablespoons freshly squeezed lime juice
1/2 teaspoon ground cumin
Pinch of cayenne pepper
Coarse salt and freshly ground black pepper
Lime wedges, for serving

Steps:

  • Heat oil in a medium skillet over medium heat. Add shallots and the chile; cook, stirring frequently, until tender, about 5 minutes. Transfer to a large bowl; add beans, lime juice, cumin, and cayenne pepper. Toss well to combine. Season with salt and black pepper. Serve warm or at room temperature, with lime wedges on the side.

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