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.
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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)
- In a large pot, on medium heat, add oil and sauté onion until transparent. Add garlic and sauté two minutes.
- 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.
- Serve or allow to cool, cover, label, date and refrigerate.
Nutritional information (per serving)
Makes 5 servings. Serving size: ¾ cup.
Sodium: 360 mg
Sugars: 2 g
Cholesterol: 0 mg
Saturated Fat: 0 g
Fiber: 5 g
Protein: 5 g
Carbohydrate: 19 g
Source: Created by Jim Perko, CEC, AAC