Rating: 3 stars
93 Ratings
  • 1 star values: 16
  • 2 star values: 12
  • 3 star values: 23
  • 4 star values: 19
  • 5 star values: 23

The secret ingredient in this high-protein soup? Charred jalapenos, which add a deep, smoky note to this meal-in-a-bowl.

Kate Merker

Gallery

Credit: Con Poulos

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Stir in the cumin.

  • Add the beans, lager, and ½ cup water. Mash some of the beans with a fork or potato masher. Bring to a boil.

  • Reduce heat and simmer, stirring occasionally, until the soup is slightly thickened, 6 to 8 minutes.

  • Meanwhile, heat broiler. Place the jalapeños on a broilerproof baking sheet and broil until charred, 2 to 3 minutes. Slice crosswise.

  • 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.

Nutrition Facts

262 calories; fat 10g; saturated fat 1g; protein 9g; carbohydrates 33g; sugars 4g; fiber 10g; iron 3mg; calcium 68mg.
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