Black Bean Soup with Cumin and Jalapeño
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 information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Heat the oil in a heavy large pot over medium-high heat. Add the onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes.
Step 2
Mix in the cumin and 1 teaspoon jalapeño. Add the beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrot is tender, about 15 minutes.
Step 3
Transfer 3 cups of the soup to a blender and purée until smooth. Return purée to pot. Simmer the soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
Step 4
Ladle the soup into bowls. Pass the cilantro, green onions, and feta cheese separately.
