This hearty, smoky soup uses both whole and pureed beans for a creamy but contrasting texture, while cumin and coriander bring out the best in the earthy poblano. Round out the bowls with rice, avocado and cilantro for a super-satisfying vegan main.
Meanwhile, heat oil in medium saucepan on medium. Add onion and all but 1/3 cup chopped peppers and cook, stirring occasionally, until tender, 6 to 8 minutes.