Recipe: Black Bean Soup With Charred Poblano Pepper

A slightly spicy and very filling meal
Black bean soup with poblano peppers

There are those days (or nights) when only a piping hot bowl of soup will do! When that mood strikes, try this smooth black bean soup, filled with spices.

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1 tablespoon extra virgin olive oil
1 cup onion, diced
2 teaspoons fresh garlic, minced
2 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cumin
2 cups water & 1 tablespoon natural vegetable base (or 2 cups vegetable stock)
15-ounce can black beans, drained and rinsed
1/3 cup poblano pepper, charred, peeled, seeded and chopped (approximately 1 poblano pepper)


  1. In a large pot, on medium heat, add oil and sauté onion until transparent. Add garlic and sauté two minutes.
  2. Add tomato paste and sauté two minutes to caramelize tomatoes, add remaining ingredients. Bring to a simmer, turn off heat, then remove from stove and puree with vertical immersion blender until fully blended.
  3. Serve or allow to cool, cover, label, date and refrigerate.

Nutrition information (per serving)

Makes 5 servings (1 serving = 3/4 cup)

Calories: 130              
Sodium: 360 mg          
Sugar: 2 g                  
Cholesterol: 0 mg
Saturated Fat: 0 g       
Fiber: 5 g                     
Protein: 5 g                 
Carbohydrate: 19 g

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— Created by Jim Perko, CEC, AAC.

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