Black Bean Soup with Cumin and Jalapeño

Name: Black Bean Soup with Cumin and Jalapeño
Yield: Makes 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 1 medium carrot, chopped; 4 garlic cloves, chopped; 2 teaspoons ground cumin; 1 to 2 teaspoons chopped jalapeño chile with seeds; 2 (15- to 16-ounce) cans black beans, with juice; 1 (15-ounce) can diced tomatoes with juice; 1 1/2 cups low-sodium chicken broth; Chopped fresh cilantro, chopped green onions, and crumbled feta cheese, for serving

November 7, 2012

This flavorful, filling stew was developed by home cook Jennifer Smith of Tyler, Texas, who hit on the perfect balance of jalapeño heat, aromatic cumin, and stick-to-your-ribs black beans. Best of all, it’s a budget-friendly weeknight dish made of ingredients you probably have in your pantry. Jennifer’s secret weapon: “A can of flavored diced tomatoes. They’re great in chili and my black bean soup. I keep plenty of pantry staples, garlic, and herbs on hand to spice up whatever I’m making.” Serve this soup over rice and some crusty bread for a simple meal, and you’ll have healthy leftovers for lunch.

Recipe notes

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