Black Bean Soup With Roasted Jalapeño Salsa

black-bean-soup-salsa
Photo by Con Poulos 
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 262 calories
    • 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
  • February 2010

Ingredients

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