It's time to introduce soup again. It seems New York has surpassed it's days of grueling humidity, and that's enough of a reason to pull out my favorite vehicle for all vegetables. My favorite part of making soup for dinner is the view of 3 more quarts of it nestled in my fridge (or freezer) afterwards.
The best part of soup leftovers, it only gets better with time. The longer it hangs out in your fridge, the more incorporated and developed the flavors become. Let's stir the pot with some spicy and tangy black bean soup.
2 Poblano peppers
4 Garlic cloves
2 Cans of black beans
1 Can of fire roasted tomatoes or 5 fresh tomatoes
4 Cups vegetable or chicken broth
1 Bunch of cilantro
Salt, cumin and paprika to taste
juice of 1 lime
Lime wedges for serving
1. Broil whole poblano peppers and jalapeno on a foil lined baking sheet for 8-10 minutes or until blackened. Once blackened, transfer to a bowl and season with salt and juice from half a lime. Cover bowl with plastic wrap and let pepper steam for 15 minutes. After steaming, finely chop pepper and put aside.
2. Heat up a pan on medium-high heat. Once heated, add olive oil, onion and garlic, stir occasionally until onion is soft and slightly browned. Transfer to a blender, add tomatoes and jalapeno, and blend until smooth.
3. Pour tomato mixture into a saucepan and cook over medium-high heat, stirring often. Stir in broth and spices and cook until thickened about 20 minutes. Stir in poblano pepper and drained black beans, cook until everything is warmed and incorporated.
Top soup with a dollop of sour cream, avocado, tortilla chips, pumpkin seeds, cilantro or lime wedges along side.