The key to this soup is the homemade veggie stock. I partnered with the Carlsbad Strawberry Company who gifted me a beautiful box of their fresh produce, so it was a perfect opportunity to make a great homemade stock and feature some local produce for this vegetarian soup. I also included dried chilis to the stock to add a layer of smoky heat to the base flavor of the stock and give it a deep red hue. I love to use dried beans,but i know this takes some extra time. If you do prefer dried beans, try ordering from Rancho Gordo. They have a wonderful selection of dried beans. Loved this soup that is so healthy and delicious. A perfect option as the weather cools outside.

Serves 4

Ingredients:

for soup:

  • 1 cup dried black beans, soaked (3 cups canned beans)
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, 1/4 inch dice
  • 2 carrots, 1/4 inch dice
  • 1 poblano pepper, fine dice
  • 1 15 ounce can, diced tomato
  • 2 tablespoons olive oil
  • 4 ounces roughly chopped kale, stems removed
  • Kosher salt and pepper
  • 2-3 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • fresh squeezed lime
  • Crumbled queso fresco for serving
  • fresh torn cilantro for garnish
  • fresh diced tomato for garnish

for stock:

  • 1 onion
  • 3 cloves crushed garlic
  • 2 carrots
  • 2 celery stalks
  • 1 fresh corn cob
  • 1 handful fresh cilantro
  • 2 sprigs fresh thyme
  • 2 tablespoons peppercorns
  • 1 teaspoon kosher salt
  • 3 dried guajillo chilis, remove stem and seeds

Directions:

for stock:

In a stock pot combine all ingredients for stock along with 3 quarts of cold water. Bring the mixture to a boil, reduce heat to simmer and cover for about 45 minutes to an hour. Remove from heat and once cool enough to handle, strain stock and discard solids.

for soup:

In a heavy bottom stock pot (I love my enamel pot), heat the onions, garlic, carrot, celery and poblano peppers with salt and pepper. Sauté for 5-7 minutes until tender and fragrant. Add canned tomato and about 10 cups of stock (you may need it, but if not freeze and reserve for another use). Add presoaked black beans. Bring soup to a boil, and season with cumin, coriander, smoked paprika and salt and pepper. Cover and simmer until beans are tender (about 40 minutes depending on beans). Just before swerving, stir in kale to wilt and some fresh squeezed lime juice. Ladle soup in bowls and sprinkle with queso fresco, fresh cilantro and diced tomato. Serve with hearty bread and enjoy!