Name: Black Bean Soup with Roasted Poblano Chiles
Cook time: 50 minutes
Total time: 1 hour
Yield: Makes 6 servings
Ingredients: 2 poblano chiles; 2 tablespoons raw shelled pumpkin seeds (pepitas); 1 large dried pasilla or ancho chile, stemmed, seeds removed; 1 tablespoon vegetable oil; 1 medium onion, coarsely chopped; 4 garlic cloves, peeled, crushed; 1 14.5-ounce can fire-roasted or plain diced tomatoes; 4 cups low-sodium chicken broth; Kosher salt; 2 14.5-ounce cans black beans, drained; 1/2 cup crumbled queso fresco or feta; Lime wedges (for serving)

Image may contain Bowl Food Dish Meal Soup Bowl and Soup

Black Bean Soup with Roasted Poblano ChilesChristopher Testani

Choose dried chiles that are fairly flexible, a sign they're not too old.

Recipe notes

See Related Recipes and Cooking Tips

Type 2 Diabetes–Friendly Soups and Stews
These cozy meals are just what you need to get through the winter.
57 Bean Soup Recipes to Warm You Up Tonight
Bean soups are hearty, warming, and full of fiber and protein. These are our favorite recipes for winter’s best food.
43 Ways to Use a Can of Diced Tomatoes
Get that can out of the pantry and into some of these amazing recipes.
Our Best Low-Cholesterol Recipes
These heart-healthy dishes don't sacrifice flavor.
9 Surprising Things You Can Grind in Your Pepper Mill
If you're only grinding black peppercorns, you're missing out.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Rouille

This piquant French sauce comes together in the blender in just five minutes.

Fish Stock

This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.

Lemon Pepper Wings

An oven-baked take on the Atlanta classic.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.