Black Bean Soup Recipe – Poblano, Corn & Spicy Southwestern Flavors

Last Updated on 2 months by Neha Deshmukh

Black Bean Soup Recipe – Poblano, Corn & Spicy Southwestern Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a hearty, flavorful soup that’s both easy to make and good for you. This Black Bean Soup is exactly that! I first stumbled upon a version of this while browsing through Southwestern-inspired recipes, and it’s become a regular in my kitchen, especially during the cooler months. It’s packed with flavor, a little bit of spice, and it just feels like a warm hug in a bowl.

Why You’ll Love This Recipe

This isn’t your average black bean soup. Roasting a poblano pepper adds a subtle smokiness that takes it to another level. The blend of Southwestern spices creates a really comforting and complex flavor profile. Plus, it’s ready in under 30 minutes thanks to the Instant Pot! It’s perfect for a quick weeknight dinner, a cozy weekend lunch, or even a potluck.

Ingredients

Here’s what you’ll need to whip up this delicious soup:

• 2 tablespoons olive oil
• 1 cup onions, chopped
• 1 celery stick, chopped
• 2 carrots, chopped
• 2 garlic cloves, minced
• 1 roasted poblano pepper, chopped
• 2 roma tomatoes, chopped
• 2 tablespoons tomato paste
• 15 oz (425g) black beans, canned
• ½ cup (approx. 85g) corn, frozen or fresh
• 2 cups (475ml) vegetable broth
• 1 teaspoon cumin powder
• 1 teaspoon oregano
• 1 teaspoon thyme
• ½ – 1 teaspoon cayenne pepper (adjust to your spice preference!)
• 1 teaspoon salt
• 2 tablespoons cilantro leaves, chopped
• 1 avocado, sliced (for garnish)

Ingredient Notes

Let’s talk about a few key ingredients to really make this soup shine:

• Poblano Peppers: Don’t skip roasting the poblano! It mellows the heat and brings out a wonderful smoky flavor. I usually roast mine directly over a gas flame until the skin is blackened, then pop it in a bowl covered with plastic wrap to steam. The skin then peels off easily.
• Southwestern Spices: Cumin, oregano, and thyme are the stars here. They create that classic Southwestern warmth. Feel free to experiment with a pinch of smoked paprika for extra depth!
• Black Beans: Black beans are a nutritional powerhouse! They’re packed with protein and fiber, making this soup super satisfying. Canned beans are convenient, but you can absolutely use dried – just make sure to cook them beforehand (see FAQs).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to Sauté mode. Add the olive oil, then sauté the onions, celery, carrots, and garlic for about 1-2 minutes, until they start to soften.
2. Add the cumin powder, oregano, thyme, cayenne pepper, salt, tomato paste, chopped tomatoes, black beans, and frozen corn. Give everything a good stir to combine.
3. Pour in the vegetable broth and mix all the ingredients thoroughly. Make sure everything is nicely submerged.
4. Seal the Instant Pot lid and pressure cook on High for 6 minutes.
5. Once the cooking time is up, allow for a 15-minute natural pressure release before carefully opening the lid.
6. Ladle the soup into bowls and garnish generously with avocado slices and fresh cilantro.

Expert Tips

• Blending for Creaminess: If you like a creamier soup, use an immersion blender to partially blend it right in the Instant Pot. Be careful not to over-blend – you still want some texture!
• Taste as You Go: Don’t be afraid to adjust the seasoning! Everyone’s palate is different, so add more salt, cayenne pepper, or cumin to suit your taste.
• Roasting the Poblano: Roasting the poblano pepper is key. It adds a depth of flavor you just can’t get otherwise.

Variations

This soup is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your vegetable broth to ensure it’s vegan-friendly.
• Spice Level Adjustment: If you’re sensitive to heat, start with just ¼ teaspoon of cayenne pepper. You can always add more later. My friend, Maria, loves to add a chopped jalapeño for an extra kick!
• Slow Cooker Adaptation: Don’t have an Instant Pot? No problem! Sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• Festival/Holiday Adaptations: This soup is amazing for winter festivals or holidays. It’s hearty, warming, and perfect for sharing with family and friends. I often make a big batch for Diwali gatherings.

Serving Suggestions

This Black Bean Soup is fantastic on its own, but here are a few ideas to complete the meal:

• Crusty bread for dipping
• Tortilla chips for scooping
• A dollop of sour cream or vegan yogurt (optional)
• A side salad for a lighter meal

Storage Instructions

• Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: This soup freezes beautifully! Let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2-3 months.

FAQs

1. Can I make this soup ahead of time?

Absolutely! You can make this soup a day or two in advance. The flavors actually develop even more as it sits.

2. What is the best way to roast a poblano pepper?

I like to roast mine directly over a gas flame, turning it frequently until the skin is blackened on all sides. Then, place it in a bowl, cover with plastic wrap, and let it steam for about 10 minutes. The skin will peel off easily. You can also roast it under the broiler.

3. Can I use dried black beans instead of canned?

Yes, you can! You’ll need about 1 ½ cups of dried black beans. Soak them overnight, then cook them until tender before adding them to the Instant Pot.

4. How can I adjust the spice level of this soup?

Start with a small amount of cayenne pepper and taste as you go. You can always add more, but you can’t take it away!

5. What are some good toppings for black bean soup besides avocado and cilantro?

So many options! Try a dollop of sour cream, a sprinkle of shredded cheese, a squeeze of lime juice, or some chopped red onion.

6. Is this soup suitable for freezing?

Yes! It freezes really well. Just make sure to let it cool completely before freezing.