Whole Food, Plant-Based Recipe Poblano Bean Corn Soup

Ingredients

• 4 whole poblano peppers, roasted and peeled (or Anaheim peppers for less heat)
  

• 1 medium white onion, finely chopped
  
• 3 cloves garlic, minced
  
• 1 tsp oregano
  
• 1 T tomato paste
  
• 2 cups corn kernels, fresh or frozen
  
• 1 15-oz can of no-salt-added white or black beans, drained
  
• 1 lb potatoes, peeled and cubed into 1” pieces
  
• 6 cups vegetable (preferably no-salt or homemade)
  
• Freshly ground black pepper
  
• Cumin seeds, lime, and cilantro for garnish

Instructions

Roasting the peppers: stove top method

1. Light a high flame on your gas stove top.
2. Place the poblano pepper directly over the flame. Allow the skin to blacken and bubble up. It will do so in about 2-3 minutes. Flip the poblano pepper every few minutes and blacken every side. Do not allow it to catch fire.
3. Add the charred poblano pepper to a bowl and cover. Allow the peppers to steam in their own heat about 10 minutes, to loosen the skin.
4. When the skins are loosened and the poblanos are cool enough to handle, peel off the skins and discard them.

Roasting the peppers: oven-baked method

1. Preheat the oven to 400°F.
2. Place whole poblano peppers on a parchment-lined baking sheet in the center of the oven and bake for 20-30 minutes, or until skins are thoroughly blackened, flipping occasionally to achieve even charring and roasting. Remove from the oven.
3. Add the charred poblano pepper to a bowl and cover. Allow the peppers to steam in their own heat about 10 minutes, to loosen the skin.
4. When the skins are loosened and the poblanos are cool enough to handle, peel off the skins and discard them.

Preparing the soup

1. Cut the roasted poblanos into 1-inch pieces.
2. In a Dutch oven or soup pot, sauté the onion in broth or water over medium heat until the peppers have completely softened and the edges have begun to brown — about 10 to 12 minutes.
3. Add the garlic, poblanos, oregano, tomato paste. Stir and let them cook for 3-4 minutes.
4. Add potatoes, corn, and all the broth, bringing it to a boil. Reduce heat to a medium-low and cook until the potatoes are tender — about 20 minutes.
5. Using an immersion blender, blend soup so it is somewhat smooth but also chunky. You can blend in a conventional blender, but be careful with hot soup! (Wait until it’s cooled down for a bit.)
6. Garnish with cumin seeds, chopped cilantro, and lime.

Chef's Notes