Next week is Thanksgiving week in these United States and although we are planning for the Big Feast, we must eat between now and then. How about a vegetarian black bean soup that packs a wallop of flavors? This would be a WONDERFUL Thanksgiving Eve dinner.
The first wallop comes from fresh roasted poblano peppers. You can roast them in the oven under the broiler or on a grill, but I just put them straight on the flame of my gas stove.
Be sure to turn them often. You'll hear pops and tiny squeals, but it just means that it's roasting just right. After they've roasted just right, put them in a bowl, cover them, and let them steam at least 15 minutes. Then you can remove the charred skins and chop up the pepper.
The "soup" of this soup is a mixture of sauteed onions, garlic, fire-roasted tomatoes, and dried pasilla peppers (found in the ethnic section of most grocery stores),
You blend that together ...
... and cook it a bit with some chicken broth. Then add a couple of cans of rinsed black beans and the chopped poblano peppers ...
Serve a bowl of that baby up garnished with some queso fresco (or some feta cheese if you can't find queso fresco) and fresh lime juice. You can also garnish with some roasted pumpkin seeds, but I totally forgot those ... because I'm a goon. :/
It was delicious anyway! A fresh, yet filling way to whet my appetite.