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Poblano Black Bean Soup & Apple Salsa

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Level: Easy

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Description

Mild poblano peppers add texture and smoky depth to this gluten-free, vegan black bean soup. Adaptable based on your pantry ingredients.

Ingredients

  • FOR THE SOUP:
  • 2 Tablespoons Vegetable Oil
  • 1 whole Small Red Onion, Chopped (2 T Chopped Reserved For Salsa)
  • 2 whole Poblano Peppers, Seeded And Chopped
  • 6 whole Scallions, White And Light Green Parts, Chopped (optional)
  • 1 whole Jalapeno Pepper, Seeded And Finely Chopped
  • 4 cloves Garlic, Minced
  • 2 teaspoons Chili Powder
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 3 cans (15 Oz. Size) Black Beans, Drained And Rinsed
  • 4-½ cups Water, Vegetable Stock, Or Bean Cooking Liquid
  • 1 whole Lime, Zest And Juice
  • ¼ cups Roughly Chopped Cilantro (or More If Desired)
  • Salt And Pepper, to taste
  • FOR THE SALSA:
  • 2 Tablespoons Chopped Red Onion (reserved From Soup)
  • 1 whole Medium Granny Smith Apple, Peeled, Cored And Diced 1/4"
  • ¼ cups Chopped Cilantro
  • ½ Tablespoons Fresh Lime Juice
  • FOR SERVING (ALL OPTIONAL):
  • 2 cups Cooked Brown Rice
  • 1 whole Lime, Cut Into Wedges
  • 1 whole Avocado, Peeled, Pitted, Sliced

Preparation

For the soup:
Heat oil in a medium saucepan or soup pot over medium high. Add red onion (reserving 2 tablespoons for the salsa), poblanos, scallions (if using), and jalapeno and cook until softened, about 5 minutes. Add garlic, chili powder, coriander, and cumin and cook for a couple minutes, stirring frequently.

Add black beans and your choice of liquid, and raise heat to a boil. Reduce heat, and simmer for about a half hour, or until desired thickness is reached. Stir every 5 to 10 minutes, smashing some of the beans against the side of the pot with a wooden spoon (while holding the pot securely). This will thicken the base of the soup. When done, remove from heat, cool slightly, then add lime juice and zest, cilantro, and salt and pepper to taste. While the soup simmers, prepare the salsa.

To serve, scoop a little rice (if using) to the side of each bowl, fill with bean soup, and serve with salsa and all the other optional condiments.

For the salsa:
Finely chop the reserved 2 tablespoons of chopped red onion—you’ll want much smaller pieces than used for the soup. Combine with diced apple, cilantro and lime juice. Cover and refrigerate up to a few days.

Recipe adapted from Black Beans and Rice with Chicken and Apple Salsa, Bon Appetit, January 2012.

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