Black Bean Soup with Roasted Poblano Chillies

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

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This vibrant black bean soup with roasted poblano chillies is a deeply flavoured vegetarian dish that brings a touch of Mexican warmth to the table. By charring the peppers and toasting dried chillies, you create a complex, smoky base that perfectly complements the creamy texture of the black beans. The addition of fire-roasted tomatoes adds a subtle sweetness, while a squeeze of fresh lime juice right before serving cuts through the richness for a perfectly balanced bowl.

Ideal for a nutritious midweek dinner or a weekend lunch, this soup is both comforting and heart-healthy. You can easily prepare the base up to two days in advance, making it a brilliant option for those who enjoy batch cooking. Garnish with salty feta or queso fresco and crunchy pumpkin seeds to add a delightful contrast in texture and flavour. Serve with warm corn tortillas or crusty bread for a complete, satisfying meal.

Ingredients for Black Bean Soup with Roasted Poblano Chillies

2 poblano chillies
2 tablespoons raw shelled pumpkin seeds (pepitas)
1 large dried pasilla or ancho chilli, stemmed, seeds removed
1 बड़ा चम्मच वनस्पति तेल
1 मध्यम प्याज, मोटा कटा हुआ
4 garlic cloves, peeled, crushed
1 14.140g can fire-roasted or plain diced tomatoes
950 मिली कम-सोडियम चिकन शोरबा
कोशेर नमक
2 14.140g cans black beans, drained
80g crumbled queso fresco or feta
नींबू के टुकड़े (परोसने के लिए)

How to make Black Bean Soup with Roasted Poblano Chillies

Preheat grill. Grill poblano chillies on a foil-lined baking sheet, turning occasionally, until blackened, 8–10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam 15 minutes. Peel, seed, and finely chop.

Meanwhile, toast seeds in a small dry skillet over medium-high heat, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Toast pasilla chilli in same skillet until slightly darkened and pliable, about 1 minute; transfer to plate.

Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and pasilla chilli, and blend until smooth.

Return tomato mixture to saucepan and cook over medium-high heat, stirring often, until thick, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chillies. Cook, stirring occasionally, until warmed through, about 5 minutes.

Serve soup topped with queso fresco and pumpkin seeds, and with lime wedges alongside.

DO AHEAD: Soup can be made 2 days ahead. Cover and chill.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.