Featured Recipe
Smoky Black Bean Chile Soup
By Kate
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A rich, smoky black bean soup brightened by fire-roasted poblanos and a touch of cumin. Onion softening just right, garlic blooming but never burnt. Blending for creamy texture without cream. Slow simmer to marry smoky chipotle with hearty black beans and the gentle bite of green chile. Queso fresco crumbles on top for cool contrast. Flexible to pantry swaps and adaptable for spice preferences. Robust, stirring aromas, satisfying textures, streamlined technique.
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Prep:
7 min
Cook:
28 min
Total:
35 min
Serves:
4 servings
soup
vegetarian
southwestern
healthy
meal prep
Introduction
Not your average black bean soup. Starts with building depth in the base—onions sweated, not browned—because brown means bitterness in this context. Garlic quickly joins, releasing its aroma without developing harshness. Chipotle brings smoky fire; combined with roasted poblano for a milder, earthy undertone. Spice powders—cumin and smoked paprika—layer the flavor. Keeping broth low sodium lets you control seasoning instead of chasing salt later. Puréeing isn’t about silky smooth; rough creaminess holds character. Beans and chiles added last to keep their shape intact. Topping with queso fresco adds a sharp, cool crunch. The kind of soup best served with crusty bread and a loud kitchen.
Ingredients
About the ingredients
Olive oil is your neutral fat here, but avocado or grapeseed oil works if you want a lighter profile. Yellow onion brings sweetness; white onion will do but expect sharper bite. Roasted poblano replaces canned green chile for fresher, smoky heat—use canned if pressed. Chipotle can be swapped with a chipotle powder or smoked ancho chili if you lack adobo peppers. Black beans must be rinsed well to strip can starch; dried beans soaked overnight yield better texture but need longer cooking. Vegetable broth keeps it vegetarian; chicken broth adds depth if you prefer. Queso fresco is traditional; cotija or even feta can stand in. Cumin and smoked paprika can be adjusted to taste—omit paprika for less smokiness or swap with mild chili powder if needed.
Method
Technique Tips
Start by heating oil enough to shimmer but avoid smoking—that ruins flavor. Saute onion until edges just turn transparent; that means sugars released, flavor softened. Don’t rush this stage—undercooked onions taste raw, overcooked become bitter. Garlic adds punch but burns fast—stir constantly and lower heat if you see darkening. Adding spices early allows bloom in fat but horrible if left too long—adding broth rescues burnt spices. Simmering gently, check for tiny bubbles, no vigorous boil. Over-boiling breaks down beans and spices, muddling flavors. Use immersion blender directly in pot to save washing, but be cautious to cool slightly or risk splatters. Purée to texture preference; a rough blend gives personality. Reheat gently—beans can mush otherwise. Add beans and chiles last to maintain structure. Serve immediately. Garnish fresh to balance smokiness and richness. For leftovers, flavors intensify; add a splash broth when reheating to loosen.
Chef's Notes
- 💡 Heat oil until just shimmering for balanced flavor. Avoid smoking—burnt oil alters taste. If you see smoke, start again. Adjust heat while sauteing onions; translucent is key. Not brown, no bitterness. Taste testing spices? A spoon can help; trust your palate for seasoning.
- 💡 Garlic burns fast. After adding, stir constantly. Smell as it releases aroma—stop when fragrant. Not browned. For creaminess, use less broth at blending. Reblend later if needed. For thicker soup, purée less. Prefer chunky? Pulse lightly in blender. Texture is essential here.
- 💡 Poblanos add great depth, but ensure they’re roasted well. Store extras for salads, tacos. Onion sweetness can be swapped; shallots work, but flavors differ. Rinsing beans reduces starch. Rinsed canned beans yield smooth soup, dried beans take longer. Plan ahead if using dried.
- 💡 Adjust salt after adding beans. Balance chipotle’s heat and depth. Over-salting masks other flavors; less is more. Fresh lime at serving brightens—all freshness counters richness. Consider cilantro for an herb note—adds a bright kick.
- 💡 Leftover storage? Refrigerate, allow flavors to meld. Add splash of broth or water when reheating to restore consistency. Freezing? Portion into bags, label well, last few months. Defrost in fridge overnight before warming. Soup thickens as it cools.
Kitchen Wisdom
What if soup is too thick?
Add broth slowly while heating. A splash at a time; adjust to preference. Blend again if needed for texture. Chunkiness is better; keep some beans whole.
Can I use dried beans?
Yes, soak overnight first. Adjust cooking time—longer simmer needed. Check tenderness regularly. Might change texture slightly, still delicious. Fresh flavors may shine more with dried.
How do I store leftovers?
Refrigerate quickly to maintain quality. Last up to 4 days. Freezing is an option too; portion for easy reheating. Do not freeze with garnishes; add them just before serving.
What if I can’t find roasted poblanos?
Use canned green chiles instead, but flavor is milder. Can roast regular peppers in oven until skin is blackened. Just adjust roasting time due to size.
