Black Bean Soup with Cumin and Jalapeno

21 December 2010

(Beautiful photo by Karen Wise)

How about a quick, easy, and DELICIOUS recipe for you on this fine Tuesday? It’s no secret that J does all of the cooking in our house, but we both love this soup from Epicurious. Perfect for winter nights! P.S. Despite the name, it’s really not too fiery!

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1-2 teaspoons chopped jalapeno chile with seeds, divided
2 15-16 oz cans black beans, undrained
1 15-oz can petite diced tomatoes in juice
1 1/2 cups low-sodium chicken broth

Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; saute until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeno. 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 jalapeno, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately. (The feta and black beans are such a delicious combination!)

Here’s the link to the recipe on Epicurious if you’re interested!

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