Roast poblanos on a grill until slightly charred for the best flavor.
- 6 pounds canned black beans, drained and rinsed
- 1 pound onions
- 1/2 cup celery
- 4 cloves fresh garlic
- 15 ounces can plum tomato strips
- 8 ounces jar roasted red peppers
- 8 ounces roasted poblano pepper
- Small bunch chopped cilantro
- 1 ounce lime juice
- 1 teaspoon crushed red pepper
- 5 bay leaves
- 1 tablespoon coriander
- 1 tablespoon cumin
- 2 tablespoons olive oil
- 2 quarts vegetable stock
- Salt to taste
Roast poblanos on a grill until slightly charred for flavor. Removed charred skin and seeds and set aside.
In a large stock pot, sauté all vegetables in olive oil until combined and thoroughly cooked.
Add all spices, except bay leaves and cilantro, and half the black beans. With an immersion blender, mix until thick and smooth texture. (You can also puree the soup in a blender. Take care when blending hot liquids.)
Add vegetable stock, bay leaves, remaining black beans and lime juice. Bring to a simmer for 20 minutes until all ingredients are incorporated.
When finished, add fresh cilantro and serve.
Yield: About 3 quarts
Recipe courtesy of Dave Brue. Photo by Allison McAdams.