Black Bean Soup with Roasted Poblano Chillies

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjer

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ask Patient
Ljudversion
Lägg till i föredragna källor på Google

This vibrant black bean soup with roasted poblano chillies is a deeply flavoured vegetarian dish that brings a touch of Mexican warmth to the table. By charring the peppers and toasting dried chillies, you create a complex, smoky base that perfectly complements the creamy texture of the black beans. The addition of fire-roasted tomatoes adds a subtle sweetness, while a squeeze of fresh lime juice right before serving cuts through the richness for a perfectly balanced bowl.

Ideal for a nutritious midweek dinner or a weekend lunch, this soup is both comforting and heart-healthy. You can easily prepare the base up to two days in advance, making it a brilliant option for those who enjoy batch cooking. Garnish with salty feta or queso fresco and crunchy pumpkin seeds to add a delightful contrast in texture and flavour. Serve with warm corn tortillas or crusty bread for a complete, satisfying meal.

Ingredients for Black Bean Soup with Roasted Poblano Chillies

2 poblano chillies
2 tablespoons raw shelled pumpkin seeds (pepitas)
1 large dried pasilla or ancho chilli, stemmed, seeds removed
1 matsked vegetabilisk olja
1 medium onion, coarsely chopped
4 garlic cloves, peeled, crushed
1 14.140g can fire-roasted or plain diced tomatoes
950 ml kycklingbuljong med låg natriumhalt
Koshersalt
2 14.140g cans black beans, drained
80g crumbled queso fresco or feta
Limeklyftor (för servering)

How to make Black Bean Soup with Roasted Poblano Chillies

Preheat grill. Grill poblano chillies on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop.

Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Toast pasilla chilli in same skillet until slightly darkened and pliable, about 1 minute; transfer to plate.

Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and pasilla chilli, and blend until smooth.

Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chillies. Cook, stirring occasionally, until warmed through, about 5 minutes.

Serve soup topped with queso fresco and pumpkin seeds, and with lime wedges alongside.

DO AHEAD: Soup can be made 2 days ahead. Cover and chill.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.