Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium poblano pepper, seeded and minced
  • 4 cloves garlic, minced
  • 3 cans (15 oz each) black beans, partially drained
  • 3 cups vegetable broth, low sodium
  • 1 can (4 oz) diced green chiles
  • 1 tbsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and poblano pepper, cooking 5-7 mins until the onions are translucent and peppers are soft.
  2. Stir in the minced garlic and tomato paste. Cook for 2 mins until the paste turns a deep brick red and smells nutty.
  3. Stir in the cumin, smoked paprika, and cayenne. Let the spices toast in the oil for 30 seconds. Note: This wakes up the oils in the spices.
  4. Pour in the black beans, reserved bean liquid, green chiles, and vegetable broth.
  5. Bring the mixture to a boil, then reduce heat to low.
  6. Cover and simmer for 30 minutes, stirring occasionally. The soup should look thick and mahogany colored.
  7. Remove the pot from heat. Use an immersion blender to pulse the soup 3-5 times. Note: Stop early to keep some whole beans.
  8. Stir in the lime juice and fresh cilantro just before serving.