This southwestern-flavoured soup gets its mild spice from Anaheim chile peppers. Serve it as an appetizer or as a vegetarian lunch entrée with cornbread. 

Yield: Serves 5.



  • 3 Anaheim chile peppers
  • 2 tbsp canola oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups diced onions
  • 3 cloves garlic, finely chopped
  • 4 cups cubed peeled yams
  • 4 cups vegetable broth
  • 1 can (19 oz/540 mL) black beans, rinsed and drained
  • 1 cup frozen kernel corn
  • 1 cup water
  • 3/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • Salt and freshly ground pepper
  • Sour cream
  • Chopped fresh cilantro


  1. Preheat broiler.
  2. Place peppers on a broiler pan. Broil peppers 5 inches from heat, turning occasionally, until blackened on all sides, about 13 - 15 minutes.
  3. Place hot peppers in a heatproof bowl. Cover bowl with plastic wrap and let peppers steam for 5 - 10 minutes. When cool enough to handle, peel peppers under cold running water. Remove and discard stems; cut peppers in half. Remove and discard seeds and ribs; dice peppers. There should be about 1/2 cup; set aside.
  4. Heat oil in a Dutch oven over medium heat. Add paprika, coriander, cumin and cayenne pepper; cook, stirring, until fragrant, about 1 minute. Add onions and garlic; sauté until onions are softened, about 5 minutes. Add roasted peppers, yams and broth; stir to combine. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until yams are tender, about 20 - 25 minutes. Remove from heat.
  5. Purée mixture in batches in a blender, filling blender no more than half full for each batch.
  6. Return mixture to pan over medium heat. Add black beans, corn, water, 3/4 cup cilantro and lime juice; cook, stirring, until heated through. Season to taste with salt and pepper. Serve topped with sour cream and additional cilantro.
Nutritional analysis per serving:

358 calories, 6.8 g fat, 11.1 g protein, 66.1 g carbohydrate, 13.6 g fibre, 874 mg sodium

*Ingredient not included in nutritional analysis.


Anaheim chile peppers are large, long green peppers that are typically mild. They can be found in the produce section of large grocery stores.

Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.