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from Debra's cookbook

Black Bean Soup with Cumin and Jalapeño

TAGS:
soup

     






Links:
epicurious.com


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
  • Preparation:
    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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    modified: 2019.01.30 | created: 2019.01.30





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