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Black Bean Soup With Roasted Jalapeño Salsa

Black Bean Soup With Roasted Jalapeno Salsa
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Serves 4| Hands-On Time: | Total Time:

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.
By March, 2010

Nutritional Information

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

Quick Tip

Tupperware
The soup can be refrigerated for up to 3 days or frozen for up to 3 months.

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