Black Bean, Vegetable, and Roasted Poblano Soup

Name: Black Bean, Vegetable, and Roasted Poblano Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 poblano peppers; 1 onion, chopped; 2 garlic cloves, chopped; ⅛ cup canola oil; 1 large carrot, quartered lengthwise and sliced; 1 stalk celery, chopped; 1 large potato, chopped; 1 cup chopped tomato; 3 cups cooked black beans; 3 cups vegetable stock; ½ tablespoon honey; ½ cup of crushed corn tortilla chips; 1 cup corn (roasted corn is especially good); salt and pepper, as desired

Servings: persons

2 poblano peppers
1 onion, chopped
2 garlic cloves, chopped
⅛ cup canola oil
1 large carrot, quartered lengthwise and sliced
1 stalk celery, chopped
1 large potato, chopped
1 cup chopped tomato
3 cups cooked black beans
3 cups vegetable stock
½ tablespoon honey
½ cup of crushed corn tortilla chips
1 cup corn (roasted corn is especially good)
salt and pepper, as desired

1
preheat the broiler.
2
Cut the chilis in half lengthwise and remove the stem and seeds.
3
Lay the chili halves flat, skin side up, on a cookie sheet and cook under the broiler until the skin is blackened.
4
Put the chilis in a covered dish for about 15 minutes.
5
Remove the skin from the chilis, and then chop the chilis into bite-sized pieces.
6
**I STRONGLY SUGGEST WEARING GLOVES WHILE HANDLING POBLANO CHILIS***.
7
Heat the oil in a large soup pot or dutch oven.
8
Cook the onion and garlic over medium heat until onion is softened, about 5 minutes.
9
Add the carrots, celery, potatoes, and tomatoes and cook for 2 to 3 more minutes.
10
Add the beans, stock, honey, and tortilla chips to the vegetable mixture.
11
Cover, lower heat, and simmer for 1 hour, until vegetables are cooked and chips have become congruous with the broth.
12
Add the corn to the soup and cook for 10 more minutes.
13
Salt and pepper may be added as desired for taste.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 poblano peppers, 1 onion, chopped, 2 garlic cloves, chopped, ⅛ cup canola oil, and more.

Yes, Black Bean, Vegetable, and Roasted Poblano Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!