Black Bean Soup With Roasted Jalapeño Salsa

Black Bean Soup With Roasted Jalapeno Salsa
Con Poulos 
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Serves 4
preparation
35
minutes
cooking
35
minutes

Ingredients

2
tablespoons
plus 2 teaspoons olive oil
1
large poblano or green bell pepper, chopped
2
cloves garlic, chopped
1
large red onion, chopped
kosher salt and black pepper
1
teaspoon
ground cumin
2
15.5-ounce cans black beans, rinsed, or 1 heaping cup dried black beans, soaked and cooked
1
12-ounce bottle lager beer
3 to 4
jalapeños, halved and seeded
1/2
cup
fresh cilantro leaves
2
tablespoons
fresh lime juice

Directions

  1. Heat 2 tablespoons of the oil in a large pot over medium heat. Add the poblano, garlic, all but ⅓ cup of the onion, ¾ teaspoon salt, and ½ teaspoon pepper.
  2. Cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Stir in the cumin.
  3. Add the beans, lager, and ½ cup water. Mash some of the beans with a fork or potato masher. Bring to a boil.
  4. Reduce heat and simmer, stirring occasionally, until the soup is slightly thickened, 6 to 8 minutes.
  5. Meanwhile, heat broiler. Place the jalapeños on a broilerproof baking sheet and broil until charred, 2 to 3 minutes. Slice crosswise.
  6. In a small bowl, toss the jalapeños with the cilantro, lime juice, remaining ⅓ cup onion and 2 teaspoons oil, and ¼ teaspoon each salt and pepper. Serve with the soup.
Kate Merker
February 2010

Nutritional Information

  • Per Serving
  • Calories 262
  • Fat 10 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Protein 9 g
  • Carbohydrate 33 g
  • Sugar 4 g
  • Fiber 10 g
  • Iron 3 mg
  • Calcium 68 mg
What does this mean? See Nutrition 101.

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