Fiery Black Bean Soup

Name: Fiery Black Bean Soup
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/2 lb. tomatillos (about 4), halved; 2 cloves unpeeled garlic; 1 large onion, cut into 1-inch-thick wedges; 1 large poblano pepper, halved and seeded; 1 jalapeño, halved and seeded; 1 tbsp. olive oil; Kosher salt; Pepper; 1/2 tsp. ground cumin; 1/2 tsp. ground coriander; 4 c. low-sodium chicken broth; 2 15-oz cans low-sodium black beans, rinsed; 1 14.5-oz can fire-roasted diced tomatoes, drained; 1 small red onion, thinly sliced; 2 tbsp. fresh lime juice; Cilantro leaves, for serving

By The Good Housekeeping Test KitchenPublished: Dec 21, 2018

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Mike Garten

Yields:

4 serving(s)

Total Time:

45 mins

Cal/Serv:

325

Charring veggies in the broiler gives this smoky soup a distinctive taste.

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Ingredients

For the Vegetables

1/2 lb. tomatillos (about 4), halved
2 cloves unpeeled garlic
1 large onion, cut into 1-inch-thick wedges
1 large poblano pepper, halved and seeded
1 jalapeño, halved and seeded
1 Tbsp. olive oil
Kosher salt
Pepper

For the Soup

1/2 tsp. ground cumin
1/2 tsp. ground coriander
4 cups low-sodium chicken broth
2 15-oz cans low-sodium black beans, rinsed
1 14.5-oz can fire-roasted diced tomatoes, drained
1 small red onion, thinly sliced
2 Tbsp. fresh lime juice
Cilantro leaves, for serving

Directions

1. Step 1Heat broiler. On large rimmed baking sheet, toss tomatillos, garlic, onions, poblanos, and jalapeños with oil and 1/2 teaspoon each salt and pepper. Turn peppers cut sides down and broil, rotating pan every 5 minutes until vegetables are tender and charred, 15 minutes.
2. Step 2Discard skins from poblanos and garlic. Finely chop remaining vegetables and transfer to Dutch oven to prepare soup. Add cumin and coriander and cook on medium, stirring occasionally, 2 minutes. Add broth, beans, and tomatoes and bring to a simmer; cook 4 minutes.
3. Step 3Meanwhile, make pickled onion: Toss red onion with lime juice and pinch each salt and pepper; let sit at least 10 minutes. Serve soup topped with pickled onion and cilantro.

Tip: Double the soup and freeze half in pint or quart-sized containers for up to 2 months. Thaw in refrigerator overnight then warm in a saucepan over medium heat until heated through. Prepare the pickled onions just before serving.

Nutritional Information (per serving): About 325 calories, 6 g fat (1 g saturated), 20 g protein, 705 mg sodium, 53 g carb, 18 g fiber

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