Fiery Black Bean Soup
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
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.
Ingredients
- 113 g 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
- 7.39 ml olive oil
- Kosher salt and pepper
- 1.23 ml ground cumin
- 1.23 ml ground coriander
- 473 ml 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
- 14.8 ml fresh lime juice
- Fresh cilantro leaves for serving
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
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 7.39 ml olive oil
- Kosher salt and pepper
- 1.23 ml ground cumin
- 1.23 ml ground coriander
- 473 ml low-sodium chicken broth
- 14.8 ml fresh lime juice
Prepare
- Halve 113 g tomatillos
- 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 low-sodium black beans, drained and rinsed
- Drain 0.5 fire-roasted diced tomatoes
- 0.5 small red onion, thinly sliced
- Fresh cilantro leaves, for serving
Let's Cook
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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.
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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.
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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.
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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.
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Step 5.
Serve the soup topped with the pickled red onion and fresh cilantro leaves.