Recipe: Black Bean Soup With Charred Poblano Pepper

A slightly spicy + filling lunch or dinner

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 Black Bean Soup With Charred Poblano Pepper from our Wellness Executive Chef Jim Perko, CEC, ACC.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

1 tablespoon extra virgin olive oil
1 cup onion – small dice
2 teaspoon fresh garlic – minced
2 tablespoon tomato paste
½ teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon cumin
2 cups water & 1 tablespoon natural vegetable base (or 2 cups vegetable stock)
15-ounce can black beans – drained and rinsed
⅓ cup poblano pepper – charred, peeled, seeded & chopped (approximately 1 poblano pepper)

Directions

  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.

Nutritional information (per serving)

Makes 5 servings. Serving size: ¾ cup.

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

Advertising Policy

Source: Created by Jim Perko, CEC, AAC

Advertising Policy
Advertising Policy