Black Bean Soup with Roasted Poblano Chilies

Black Bean Soup with Roasted Poblano Chiles 1

Sometimes it’s hard to believe Mr. Prevention and I have been living in Michigan for a year and a half already. Fortunately, we’ve enjoyed 2 full summers. Unfortunately, we’re barely surviving our second winter. Also unfortunate is the fact that this winter is supposedly a “typical” Michigan winter.

But, I’m not so sure. I mean, at several points in the past week, our town and nearby cities have instructed people to stay inside. Not just a suggestion to stay inside, but penalizing those who were driving unnecessarily by way of a lovely ticket. This is all new to me. I come from the other side of the lake where “lake effect snow” something I had heard about and never experienced until Michigan.

Black Bean Soup with Roasted Poblano Chiles 3

My how things have changed!

What hasn’t changed? My husband and his desire to live in the most basic and simple of ways.

This week I caved and called an interior designer. I just can’t live many more days in a half empty first floor of my house. We can’t decide on furniture (much less agree on a NEED for furniture), and we most certainly can’t seem to carve out the time to do any sort of furniture shopping. I shop online for nearly everything, but I can’t commit to furniture with only a web image to sell me on the piece.

Hence, I’m vetoing his vote to live in an empty house and I’m putting matters into a professional’s hands. Happy wife makes for a happy life.

Black Bean Soup with Roasted Poblano Chiles 2

When we have new people in our house I always feel the need to explain my “winter photography studio” — you know, my dining room littered with random plates, bowls, utensils, fabric swatches, white boards, lights, etc. It’s quite the site of disarray at all times.

I don’t think the interior designer really understood what a “food blogger” is and what we do, but that’s quite alright. She can do interiors and I can do food. Healthy, delicious, not-so-fabulously-photographed-without-natural-light food. She can judge my boring house by the looks of it, but you can’t judge this soup by the less-than-stellar looks of it. Mr. Prevention and I literally fought over the leftovers of this vegetarian soup made vegan without the cheese on top.

(But I think you want the cheese on top 😉 )

Black Bean Soup with Roasted Poblano Chiles 4

Black Bean Soup with Roasted Poblano Chilies
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This soup has a few steps going on to create a soup masterpiece, but I promise...this one is worth the added time and effort. So delicious!
Ingredients
  • 2 poblano chiles
  • 2 Tbsp raw shelled pumpkin seeds (pepitas)
  • 1 large dried pasilla or ancho chile, stemmed, seeds removed
  • 1 Tbsp olive oil
  • 1 medium onion, coarsely chopped
  • 4 garlic cloves, peeled, crushed
  • 1 (14.5 oz) can fire-roasted or plain diced tomatoes
  • 4 cups low-sodium chicken broth
  • ½ tsp Kosher salt
  • 2 (14.5 oz) cans low-sodium black beans, drained
  • ½ cup crumbled queso fresco or feta
  • Lime wedges (for serving)
Instructions
  1. Preheat broiler. Line a baking sheet with foil and place poblanos on the baking sheet. Broil peppers 1-2 minutes per side until well charred on all sides. Transfer peppers to a ziptop bag and allow to steam for 10-15 minutes. Peel, seed, and finely chop.
  2. Meanwhile, toast seeds in a small dry skillet over medium-high heat. Stir seeds occasionally, cooking until golden, about 5 minutes; transfer to a plate. Toast pasilla chile in same skillet until softened and pliable, about 1 minute; transfer to plate.
  3. Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Add garlic and cook an additional 1-2 minutes. Transfer to a blender, add tomatoes and pasilla chile, and blend until smooth.
  4. Return tomato mixture to saucepan and cook over medium-high heat, stirring occasionally, until thickened, 6–8 minutes. Stir in broth; season with salt. Bring to a boil. Reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
  5. Serve soup topped with queso fresco and pumpkin seeds on top and lime wedges alongside.
Notes
Recipe from Bon Appetit
Nutrition Information
Serving size: ¼ recipe Calories: 362 Fat: 9.8 Carbohydrates: 16.3 Sugar: 4.5 Sodium: 761 Fiber: 19.5 Cholesterol: 17

 The end of the week is coming near and we have zero plans for Super Bowl. Paaathetic!

Be well,

sig4

 

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7 Comments

  1. January 30, 2014 / 8:44 am

    Totally perfect for the current six degrees it is outside!

  2. January 30, 2014 / 10:43 am

    You had me at black bean. Now I’m going to need a bigger spoon ; ) Slurp.

  3. January 31, 2014 / 10:03 am

    The best hubby’s agree with “Happy Wife, Happy Life”. I can totally picture that strange stare that people give when you tell them you are a food blogger. LOL. Oh, well. If they look at your wonderful blog and recipes, they will get it. This another fantastic recipe.

  4. January 31, 2014 / 2:46 pm

    That looks delicious. And hooray for new furniture! I’d just really like your refrigerator 😀

  5. February 4, 2014 / 2:34 pm

    Winter has been brutal this year. I’d say it’s a “true” winter but maybe not a “typical” one. Although what we get on this end of the state is usually a bit different, it has been colder and snowier than normal here in Windsor.

    I’m not the “decorating” type. I usually buy things I like but none of it really goes together. I can sort of force things to go together, but then it never really feels like it’s my style. I’d definitely need a decorator. . . . maybe yours can design a whole “Winter Photography Studio” for you.

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