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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:


  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

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

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.