Fiery Black Bean Soup
- 25m Prep Time
- 20m Cook Time
- 45m Ready In
A fiery black bean soup with broiled tomatillos, poblano, and jalapeño, topped with pickled red onion and cilantro.
Ingredients
- 227 g tomatillos husked, rinsed and halved
- 2 clove garlic unpeeled
- 1 large onion cut into 1-inch-thick wedges
- 1 large poblano pepper halved and seeded
- 1 jalapeño halved and seeded
- 14.8 ml extra virgin olive oil
- 2.46 ml salt
- 2.46 ml pepper
- 2.46 ml ground cumin
- 2.46 ml ground coriander
- 946 ml low-sodium chicken broth
- 2 low-sodium black beans rinsed
- 1 fire-roasted diced tomatoes drained
- 1 small red onion thinly sliced
- 29.6 ml fresh lime juice
- Cilantro leaves for serving
Nutrition (per serving, estimated)
Estimated based off 10 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 281 mg
- Iron: 7.24 mg
- Magnesium: 203 mg
- Phosphorus: 526 mg
- Potassium: 2164 mg
- Zinc: 4.75 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml extra virgin olive oil
- 2.46 ml salt
- 2.46 ml pepper
- 2.46 ml ground cumin
- 2.46 ml ground coriander
- 946 ml low-sodium chicken broth
- 29.6 ml fresh lime juice
Prepare
- 227 g tomatillos, husked, rinsed and halved
- 2 clove garlic, unpeeled
- 1 large onion, cut into 1-inch-thick wedges
- 1 large poblano pepper, halved and seeded
- 1 jalapeño, halved and seeded
- Rinse 2 low-sodium black beans
- Drain 1 fire-roasted diced tomatoes
- 1 small red onion, thinly sliced
- Cilantro leaves, for serving
Let's Cook
-
Step 1.
Position an oven rack about 6 inches from the broiler and preheat the broiler. On a large rimmed baking sheet, toss the tomatillos, unpeeled garlic cloves, onion wedges, poblano halves, and jalapeño halves with the olive oil, salt, and pepper. Arrange the peppers cut side down. Broil, rotating the pan every 5 minutes, until the vegetables are tender and charred, about 15 minutes.
-
Step 2.
Let the broiled vegetables cool slightly. Discard the skins from the poblano and garlic cloves. Finely chop all the vegetables and transfer them to a Dutch oven or large pot. Add the ground cumin and ground coriander and cook over medium heat, stirring occasionally, for 2 minutes.
-
Step 3.
Add the chicken broth, rinsed black beans, and drained fire-roasted diced tomatoes to the pot. Bring to a simmer and cook for 4 minutes.
-
Step 4.
While the soup simmers, make the pickled onion: In a small bowl, toss the thinly sliced red onion with the lime juice and a pinch each of salt and pepper. Let sit at least 10 minutes.
-
Step 5.
Serve the soup topped with the pickled onion and fresh cilantro leaves.