Black Bean Soup with Cumin and Jalapeño
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 onion, chopped
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- chopped green onions
- 1 carrot, chopped
- chopped fresh cilantro
- crumbled feta cheese
- 4 garlic cloves, chopped
Preparation 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. Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.
Preparation 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. Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.
