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Black Bean and Roasted Salsa Soup

Black Bean and Roasted Salsa Soup
  • Category

    Soup

  • Cusine

    Mexican

Ingredients

3 Tbsp olive oil

6 medium roma tomatoes

4 cloves garlic

1 med yellow onion

1 med jalapeno

2 med poblano peppers

1 med red bell pepper

1/4 bunch cilantro

1 med lime, juiced

to taste salt and pepper

4 cups cooked black beans

1 Tbsp chicken or vegetable bouillon

3 cups water

1 tsp cumin

to taste hot sauce, optional

Directions

Preheat the oven to 400 degrees. Rinse the vegetables and cut into large chunks. Place vegetables on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Toss the vegetables to coat. Roast the vegetables in the oven for about 45 minutes or until the skins are bubbled up and brown . Remove the vegetables from the oven. Let them cool enough to handle then remove the skin and seeds from the poblanos and bell peppers. Place all of the roasted vegetables, any juice from the baking sheet and a handful of cilantro into a food processor or blender. Process until you have a fairly smooth, salsa-like consistency. Combine the pureed vegetables and the cooked beans in a large pot. Add 1 Tbsp of bouillion and 3 cups of water. Add the juice from one lime, cumin and salt to taste . Heat the mixture through . Transfer about 2/3 of the soup to the food processor or blender and process again until smooth. Add it back to the pot and stir it into the larger chunks that were left behind. Give the soup a final taste and adjust the seasoning as needed .