Poblano Bean Soup

This poblano bean soup is savory, comforting, and easy to make. It has authentic Mexican flavors as it is made with a salsa verde-style broth. Aside from being flavorful and satisfying, it is also nourishing and perfectly balanced. Perfect soup for a cold winter day!

poblano bean soup in a bowl.

Poblano Bean Soup

So this poblano bean soup is not actually an authentic Mexican dish that exists already (at least I don’t think it is?). However, all of the ingredients in this soup are very common in Mexican cuisine: the poblano pepper (used in chiles rellenos), salsa verde, cilantro, beans, etc. 

I created this recipe on the very first rainfall of fall this year. I knew I wanted a cozy soup with Mexican flavors but I was not in the mood for pozole or any other soup that came to mind. I just followed my cravings and made this incredible soup that also happens to be balanced and packed with nutrients.

poblano bean soup in a bowl.

Tips for making the best Poblano Bean Soup

  • Vegetables broth: You’ve got a few options here. You can either buy a few packages of already-made vegetable broth or make your own at home. I typically buy Better than Bouillon paste and mix it into the water to make my broth. You can also make it from scratch by boiling vegetables in water, click here to get a recipe!
  • Beans: My favorite beans to use are Peruvian beans. I like to make my beans at home because it is super easy and also helps save money. Click here to make my easy homemade bean recipe! However, not everyone can/wants to make beans at home so I will say that canned beans are also a great option. Make sure to drain and rinse if using canned beans.
  • Rice: I love basmati rice but you can use your rice of choice. For extra fiber try quinoa, chickpea rice, or brown rice.
  • Poblano peppers: This pepper is my favorite part of the soup! It is the pepper used for chiles relents and packs a lot of flavors. I don’t recommend replacing this one. I used a red bell pepper for variety and color as well.
  • Salsa verde: I added a generous amount of salsa verde to my broth to make it very flavorful and to add extra nutrients. Click here to get my salsa Verde recipe!

Toppings

  • My favorite toppings to add are avocado, cilantro, and tortilla chips but I highly recommend trying sour cream if you want to make it a bit creamier 🙂
mexican vegan soup.

How to Roast Poblano Peppers

I have roasted peppers using various methods: oven, air-fryer, open flame, and griddle (stove-top). My go-to method is in the air-fryer on roast setting (375 F for 12-15 minutes). If you want more details, check out Nancy’s full guide on how to roast poblano peppers! She includes all methods I mentioned above.

More Cozy Mexican Recipes:

Pozole Rojo

Pozole Verde

Picadillo

Vegan Albondigas

Print
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poblano bean soup in a bowl.

Poblano Bean Soup


  • Author: Anna Rios
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 68 1x
  • Diet: Vegan

Description

This poblano bean soup is savory, comforting, and easy to make. It has authentic Mexican flavors as it is made with a salsa verde-style broth. Aside from being flavorful and satisfying, it is also nourishing and perfectly balanced. Perfect soup for a cold winter day!


Ingredients

Scale
  • 6 cups vegetable broth
  • 2 cups beans, cooked
  • 1/2 cup rice, uncooked
  • 2 poblano peppers, roasted
  • 1 red bell pepper, diced
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp oil
  • 1 cup corn kernels, optional
  • 1 cup salsa verde

Garnish:

  • 1 avocado, diced
  • Cilantro
  • Tortilla chips

Instructions

  1. Roast peppers on a griddle or in the air fryer at 400 for 10 minutes.
  2. Place roasted peppers in a plastic bag, seal them, and let them “sweat” for 15 minutes.
  3. Meanwhile, turn a large pot on medium heat and add oil. Once the oil is hot, add diced onion and cook for 3 minutes. Next, add garlic and cook for 1 minute.
  4. Pour in vegetable broth and salsa verde. Bring to a boil and immediately reduce to a simmer. Add uncooked rice and cover. Cook for about 10 minutes.
  5. While rice is cooking, dice peppers, and prep garnishing ingredients.
  6. Add beans, diced peppers, and corn kernels, and simmer for another 5-10 minutes.
  7. Serve in a bowl and top off with diced avocado, cilantro, and tortilla chips.
  • Category: Soups
  • Method: Stove
  • Cuisine: Mexican

Keywords: poblano bean soup, vegan mexican soup, vegan mexican recipes

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