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roasted poblano and white bean soup

February 20, 2020

This recipe, from Rhubarb and Cod, is definitely my favorite new vegan recipe. It may not be a traditional Mexican soup, but it takes a LOT less time than traditional Mexican soups like menudo – and it can easily be made vegan!

Here’s my version, with LOTS of alterations – some due to cost, some to cut the prep time, and some just for my preferences in taste. Add any soup veggie to this (or anything that looks sad in the bottom of your produce drawer.) Anything from fennel root to potatoes would be delicious in this!

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3 poblanos (one or two if they’re spicy and fresh)

half a large onion
a few cloves of roasted or raw garlic
whatever veg you have in the house (carrots, celery, etc.)
half a can of corn, drained
white beans (two small cans, or about a cup of dried beans simmered in garlic and onion and stock. either way, use about 3c. cooked beans.)
a few fistfuls of spinach

spices, to taste:
smoked paprika
mexican oregano (you can sub marjoram or regular oregano)
cumin
coriander
cayenne or chipotle if your poblanos are mild
salt

vegetable or chicken stock

honey (opt.)

topping:
fresh lime juice
raw cilantro (opt.)
hot sauce (opt.)
goat cheese or plain yogurt (opt.)

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first, blister your poblano(s). grill them on a high heat, lay them directly on the burner of your gas stove, or roast at the highest heat in your oven. whichever method you choose, make sure that the skin is jet black. it should look worryingly blackened. rub off the black flakes – run under water if it’s taking too long.

in a soup pot, get some onions (and any hard veggies, like carrots) started over medium heat with whatever fat or oil you like for soups. olive oil, coconut oil, whatever.

when soft or caramelized, add any smaller or softer veggies, like corn, garlic, etc.

when everything looks great, add stock or broth, spices and herbs, and the cooked white beans.

taste it. if it’s great, add it all to a blender with the raw spinach and everything else. if you don’t like a blended soup (or don’t want to clean your blender, or don’t actually own a blender,) just leave it chunky! if you don’t have a blender, you can also mash the beans with a fork before adding.

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the original recipe is quite labor-intensive. roast canned corn? who has time for that?

this version was still delicious with much less hassle.

HIGHLY recommended!

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