Black bean soup with roasted poblano chiles from Epicurious by Bon Appetit

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Notes about this recipe

  • Recipe Notes

    Can substitute dried ancho chiles for dried pasilla chiles, and feta cheese for queso fresco.

  • Laura on August 03, 2014

    Chose this recipe because I had some lovely poblano peppers from the farmers market. I'm not sure that this soup was the best showcase for them. I followed the directions exactly with the exception that I didn't include the pumpkin seeds. The soup is not difficult to make, but does require a fair amount of cookware, so clean up is somewhat laborious. It's not particularly spicy, but does have a nice flavor. I made it the day before serving and that helped to deepen the flavors. We enjoyed it, but I don't know that I'd bother to make it again as I have several other black bean soup recipes that I prefer.

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