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Vegan Sopa Poblano

Our earlier, more traditional recipe for Sopa Poblano used dairy products to achieve its lovely creaminess. In this equally delicious vegan version, the richness comes from pureed beans. This is a well-balanced soup that is low in calories and high in nutrition.Vegan Sopa Poblano

Serves 6-8.


  • 2 poblano peppers (also called “pasilla”)
  • 4 large carrots
  • 1 medium yellow onion
  • 8 cloves garlic, minced
  • 1/2 c extra virgin olive oil
  • 1 scant Tbsp sea salt
  • 1/2 c uncooked barley
  • 3 quarts water (12 cups)
  • 1 c refried beans (preferably homemade)
  • 1-15 oz can sweet corn including liquid
  • black pepper to taste


  1. Roast the poblanos over an open flame until charred on all sides. Leave the charred skins on them, but remove the seeds and veins, and chop them.
  2. Peel the carrots and slice them on the diagonal.
  3. Slice the onions and mince the garlic.
  4. In a large heavy pot or Dutch oven over medium low, heat the oil.
  5. Add the carrots and saute for about 5 minutes.
  6. Stir in the onions, and saute another 8 minutes.
  7. Add garlic and poblanos and saute one minute more.
  8. Pour in the water and bring to a boil.
  9. Add the barley, lower the heat, and cover the pot. Simmer for 50 minutes.
  10. Remove most of the vegetables and add the refried beans.
  11. Use an immersion blender to puree this mixture (or use a counter-top blender or food processor).
  12. Pour the pureed mixture and the corn with its liquid into the pot and cook another 5 minutes or until hot.
  13. Add pepper to taste. Serve with topping of tortilla chips or minced cilantro.

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