Description
This soul-warming, protein-packed soup combines the earthy richness of black beans with a vibrant aromatic vegetable sofrito. Inspired by Latin American traditions, it uses a partial-blending technique to achieve a luxurious, velvety texture without heavy cream. Perfect for quick weeknight dinners, it balances the warmth of Anaheim peppers and chili powder with fresh Roma tomatoes for a truly satisfying and refined bowl of comfort that provides steady, heart-healthy energy.
Ingredients
2 tablespoons olive oil
4 Roma tomatoes, chopped
1/2 large white onion, diced
1 Anaheim pepper, stemmed and diced
4 cloves garlic, minced
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
3 cans (15-ounce each) black beans, drained and rinsed
4 cups vegetable broth
Instructions
Warm olive oil in a large pot or Dutch oven over medium-high heat.
Add the onion and Anaheim pepper, sautéing until softened and translucent, about 5-7 minutes.
Stir in the garlic, tomatoes, oregano, cumin, chili powder, and black pepper, cooking until tomatoes begin to break down.
Add the black beans and vegetable broth, bringing the mixture to a gentle boil.
Reduce heat to low and simmer for 15 minutes to allow flavors to meld.
Use an immersion blender to pulse-blend about one-third of the soup until smooth, leaving the rest chunky for texture.
Serve hot, optionally garnished with fresh cilantro or lime wedges.
Notes
You can add extra vegetables like bell peppers or chopped kale to increase the nutritional content. For a smoky variation, consider adding a pinch of smoked paprika. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 3g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg