Creamy Black Bean and Roasted Poblano Soup

• Vegetarian

• Produce

  • 2 Cans (15oz each corn
  • 16 oz Black or vaquero beans, Dried
  • 3 Garlic cloves
  • 2 Poblano peppers
  • 1 White onion, large

• Condiments

  • 1 tbsp Chipotle chiles in adobo sauce

• Baking & Spices

  • 2 tsp Black pepper, Cracked
  • 2 tsp Epazote, Dried
  • 1 tbsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Canola oil

• Dairy

  • 1 cup Shamrock farms heavy whipping cream

• Liquids

  • 1 Water

Found on asimplepantry.com

Description

Ingredients

• 1 Tbsp Canola Oil
• 1 Large White Onion, chopped
• 3 Garlic Cloves, peeled and chopped
• 2 Poblano Peppers, roasted, peeled, seeds removed, chopped*
• 16 oz Dried Black or Vaquero Beans
• Water**
• 2 tsp Dried Epazote
• 2 Cans (15oz Each) Corn, drained
• 1 C Shamrock Farms Heavy Whipping Cream
• 1 Tbsp Chipotle Chiles in Adobo Sauce
• 1 Tbsp Kosher Salt
• 2 tsp Cracked Black Pepper

Directions

• In a large pot, add the canola oil and heat to medium high. Once hot, add the onions, garlic, and poblano peppers and saute until the onions are soft and translucent, around 6 minutes.
• Add the black beans, followed by enough water to cover everything by two inches. Bring to a full boil for 5 minutes, then reduce heat to a simmer, stir in the dried epazote, cover, and let cook until the beans are soft, around 1 hour, stirring occasionally.
• Once completely cooked, add 3/4 of the beans and vegetables, plus one can of corn, to a blender or food processor and blend until smooth. Transfer back to the pot and add the remaining can of corn, stirring until combined. Slowly stir in the heavy whipping cream, followed by the adobo sauce. Season with salt and pepper, then allow to simmer for a few minute until warm.
• Serve with queso fresco, cilantro, avocado and tortilla chips. Enjoy!