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.
- 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
- 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.
- Peel the carrots and slice them on the diagonal.
- Slice the onions and mince the garlic.
- In a large heavy pot or Dutch oven over medium low, heat the oil.
- Add the carrots and saute for about 5 minutes.
- Stir in the onions, and saute another 8 minutes.
- Add garlic and poblanos and saute one minute more.
- Pour in the water and bring to a boil.
- Add the barley, lower the heat, and cover the pot. Simmer for 50 minutes.
- Remove most of the vegetables and add the refried beans.
- Use an immersion blender to puree this mixture (or use a counter-top blender or food processor).
- Pour the pureed mixture and the corn with its liquid into the pot and cook another 5 minutes or until hot.
- Add pepper to taste. Serve with topping of tortilla chips or minced cilantro.