Black Bean, Tomatillo and Poblano Soup

Black Bean, Tomatillo and Poblano Soup

Some people pair food with wine. Others pair it with a perfectly complementary table setting. I pair food with music. I’m constantly seeking out new flavors in food, and I’m on a parallel journey to discover new sounds in music.

I’ve decided to share music pairings with each recipe. A song whose spirit captures the spirit of the dish. This song by Cayucas is sunny, etherial, bright, and poppy. It feels like lazy days in the beachy sunshine, eating tacos from a street vendor. This hearty Mexican soup is like a winter remedy for missing that moment of summertime.

Black Bean, Tomatillo and Poblano Soup

This black bean, tomatillo and poblano soup is so easy to make — just throw a few cans into a pot — but a few extra ingredients really make it sing. The roasted poblano pepper and sweet tomatillos add firey and tart elements with great contrast and great balance.

I know that tomatillos aren’t in season right now, but our Whole Foods had some for sale. If they’re not available where you are, a little bit of salsa verde or diced green chilis would add a similar element. Tomatillos have a unique, tart flavor that is hard to match, but those options would give something similar to the soup.

When you curl up with a big bowl of black bean, tomatillo and poblano soup and watch the snowflakes fall, I hope you’ll think of the summer fondly!

Black Bean, Tomatillo and Poblano Soup

Black Bean, Tomatillo and Poblano Soup

Serves: 4

Black Bean, Tomatillo and Poblano Soup

Ingredients

olive oil
4-5 small tomatillos, husked and quartered
1/2 white onion, chopped
1 small can of corn, drained
1 poblano pepper
1 15-oz can diced tomatoes
1 15-oz can black beans, with liquid
1 cup vegetable broth
pinch cayenne
1/2 tsp cumin
juice of 1 lime
salt, to taste
cilantro, avocado, and lime wedges for topping

Directions

Roast the poblano under the broiler until the skin is blackened all over, turning every couple of minutes. Alternatively, roast the pepper over the flame on a gas stove, turning every couple of minutes. Place in a paper bag or wrap in tin foil for 5 minutes. Remove the blackened skin, stem, and seeds. Coarsely chop and set aside.

In a large pot, heat 1 tbsp olive oil over medium-high heat. Add tomatillos and onion, cooking until soft, about 8-10 minutes. Add the corn and cook for 1-2 minutes more. Add the chopped poblano, canned diced tomatoes, black beans with liquid, vegetable broth, cayenne, cumin, lime, and salt to taste. Simmer for 15-20 minutes. Serve with cilantro, avocado, and lime wedges on top. Enjoy!

Leftovers tip: Make a quesadilla! Use a slotted spoon and scoop the ingredients into a tortilla with cheese.

Notes

Adapted from: The Wimpy Vegetarian

http://mackincheese.com/black-bean-tomatillo-poblano-soup/

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