Easy Black Bean Soup

Smoky, savory black bean soup with roasted poblano peppers and an array of spices for layers of rich flavor! Hearty, comforting, and naturally vegan and gluten-free, this soup makes a great HEALTHY meal or robust starter or side!

📝 Ingredients

• 2 poblano peppers; scrubbed well (roasted, seeded and diced* (See Notes))
• 3 tablespoons olive oil
• 1 cup yellow or white onion (diced small)
• 3 to 5 cloves garlic (finely minced)
• 2 roma tomatoes (diced)
• 3 cups vegetable broth (more if needed (I use low or no-salt added; chicken broth may be used if not keeping soup vegan))
• 30 ounces black beans (drained (I use low or no-salt added; See Notes))
• 3 ounces tomato paste
• 1 teaspoon smoked paprika (highly recommended although regular may be used)
• 1 teaspoon cumin
• 1 teaspoon dried Mexican oregano (regular oregano may be substituted)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• pinch granulated sugar (optional and to taste)
• 1 bunch cilantro (leaves removed)
• 1-2 limes (sliced)
• 1 avocado (sliced)
• 1/2 cup sour cream

👨‍🍳 Instructions

1. 1--- Poblano Peppers: ---
2. 2Preheat broiler to high and place one oven rack on the top rung.
3. 3Wash and pat dry the poblanos, place them on a baking sheet, and broil each side until blackened, about 3 to 5 minutes per side. Tip - Use good oven mitts and a long tongs when flipping them and removing them from the oven since this is a very hot oven.
4. 4Using your tongs, immediately place the roasted poblanos in a gallon-sized ziptop bag, seal it, and allow the poblanos to steam for 15 to 20 minutes. While that's happening, start making the soup.
5. 5--- Soup: ---
6. 6To a large Dutch oven or stockpot, add the olive oil, onions, and saute over medium-high heat for about 5 minutes; stir intermittently.
7. 7Add the tomatoes, garlic, and saute for about 2 minutes; stir nearly constantly.
8. 8Add the broth, black beans, the roasted poblano peppers OR if using two cans diced green chiles, tomato paste, smoked paprika, cumin, Mexican oregano, salt, pepper, bring to a simmer and allow soup to simmer for about 15 minutes.
9. 9Add half the soup to the canister of a high speed blender, and puree until smooth. Return that portion back to the Dutch oven.*
10. 10If the soup seems too thick for you, add an additional cup of broth at this point.
11. 11Taste for flavor balance and if necessary add more salt, pepper, cumin, etc. Tip - Do not be afraid to salt the soup as it's vegan and if you used low salt broth and beans, it will likely need more salt.
12. 12Optionally, and if desired, add a pinch of granulated sugar to cut the acidity from the tomatoes, tomato paste, and poblano peppers.
13. 13Top with your favorite toppings. For me, a squirt of lime juice, fresh cilantro, and avocado are essential. The lime and cilantro really add additional flavor and shouldn't be skipped.
14. 14Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.