Black Bean Soup with Cumin and Jalapeño |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Jennifer Smith of Tyler, Texas, writes: Now that I'm a stay-at-home mom, I cook more than I used to. My husband and I have discovered that dining out with a 16-month-old is messy at best, so we tend to eat in. Even then, cooking is a challenge, since my daughter is always underfoot. My husband and I like simple comfort foods, so I don't have to spend too much time preparing elaborate meals. I just keep plenty of garlic and herbs on hand to spice up whatever I'm making. My must-have pantry staple is flavored petite diced tomatoes. They're great in chili and my black bean soup. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
1 carrot, chopped |
4 garlic cloves, chopped |
2 teaspoons ground cumin |
1 to 2 teaspoons chopped jalapeño chile with seeds, divided |
2 15- to 16-ounce cans black beans, undrained |
1 15-ounce can petite diced tomatoes in juice |
1 1/2 cups low-salt chicken broth |
chopped fresh cilantro |
chopped green onions |
crumbled feta cheese |
Directions:
1. Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
2. Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.
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