This Poblano-Bacon Black Bean Soup is very creamy, smoky and flavorful. It’s a perfect soup to enjoy at an outdoor picnic. Bob’s Red Mill Soup Seasoning Mix gives it the perfect balance of flavors in every spoonful.
Poblano-Bacon Bountiful Black Bean Soup
- 2 cups Bob’s Red Mill Bountiful Black Bean Soup Mix
- 2 large Poblano Chilies
- 6 cups Chicken Stock or store bought Low Sodium Chicken Broth
- 4 Turkey Bacon slices, finely chopped
- 1 large Tomato, diced
- ½ Onion, chopped
- 2 Garlic Cloves, finely minced
- 2 Tbsp of Bob’s Red Mill Bean Soup Seasoning Mix
- Roast Poblano chilies over a gas flame, turning frequently with tongs, until charred on all sides, about 5 minutes each. Place in a plastic bag; set aside to allow steaming for 10 minutes. Then, using your hands, rub and remove the pepper-charred skin under running water*. Cut chilies open, remove, stem, seeds and veins. Chop in small pieces and reserve.
- Bring a large pot of water to a boil. Add beans and cook for 3 minutes. Turn off heat, cover and let beans soak for about 1 hour.
- Drain the beans through a sieve and rinse out the pot. Return the beans to the pot, add chicken stock and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
- In a large skillet over medium heat, cook bacon, stirring occasionally for 3-5 minutes. Reduce heat and add Poblano chiles, tomato, onion, garlic and seasoning mix. Cook for 3-5 minutes until onion is translucent and tomatoes have softened.
- Scrape bacon mixture into the pot with beans. Cover and cook until beans have completely cooked, stirring occasionally, about 1 hour longer.
- Divide the soup among six bowls and serve.
You may want to wear latex gloves or plastic bags on your hands as you work with the chilies to avoid inadvertently touching eyes later with pepper-coated fingers!
A Mexican-American mama living in sunny California, Ericka Sanchez is the woman behind Nibbles & Feasts, a bilingual blog that chronicles her experiences with good food, recipes, and food products she finds both interesting and fun. Her cooking combines traditional Mexican recipes passed down from her mother and grandmother with her own modern, Los Angeles mom twist. Ericka is also the “Culture of Food” contributor for the popular blog for parents raising bilingual children, Spanglish Baby, and one of two eggs that co-founded the popular breakfast blog The Two Good Eggs