Fiery Black Bean Soup
15m prep 30m cook 45m ready
A smoky, spicy black bean soup with charred tomatillos and peppers, topped with quick-pickled red onion and cilantro. Ready in 45 minutes using canned beans and tomatoes.
Make This Recipe Part of Your Week
Add it to a free meal plan or jump straight to a shopping list—no account required.
Save It. Plan It. Shop It.
Ingredients
- 4 oz tomatillos halved
- 1 clove garlic unpeeled
- 1 medium yellow onion cut into 1-inch-thick wedges
- 1 medium poblano halved and seeded
- 1 small jalapeño halved and seeded
- 1/2 tbsp olive oil
- Kosher salt and pepper
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 2 cup low-sodium chicken broth
- 1 low-sodium black beans drained and rinsed
- 0.5 fire-roasted diced tomatoes drained
- 0.5 small red onion thinly sliced
- 1 tbsp fresh lime juice
- Fresh cilantro leaves for serving
Add Ingredients to Shopping List
Use the servings and units above—your list will match what you see here. No account required.
Create Shopping ListLet's Cook
-
Step 1.
Heat the broiler. On a rimmed baking sheet, toss the tomatillos (halved), unpeeled garlic clove, yellow onion wedges, poblano halves (seeded), and jalapeño halves (seeded) with olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Arrange the peppers cut sides down. Broil, rotating the pan every 5 minutes, until the vegetables are tender and charred, about 15 minutes.
-
Step 2.
Remove the baking sheet from the broiler. Discard the skins from the poblano and garlic. Finely chop all the broiled vegetables and transfer them to a Dutch oven. Add ground cumin and ground coriander. Cook over medium heat, stirring occasionally, for 2 minutes until fragrant.
-
Step 3.
Add chicken broth, drained black beans, and drained fire-roasted diced tomatoes to the Dutch oven. Bring to a simmer, then cook for 4 minutes, stirring occasionally.
-
Step 4.
While the soup simmers, in a small bowl toss the thinly sliced red onion with fresh lime juice and a pinch each of salt and pepper. Let sit at least 10 minutes to pickle slightly.
-
Step 5.
Serve the soup topped with the pickled red onion and fresh cilantro leaves.
Planning More Than One Meal?
Build a free week plan and get one consolidated shopping list. No account required to try it.
Nutrition (per serving, estimated)
Estimated based off 8 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 137 mg
- Iron: 3.64 mg
- Magnesium: 101 mg
- Phosphorus: 260 mg
- Potassium: 1061 mg
- Zinc: 2.39 mg
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.