Recipe information
Yield
Makes 4 Servings
Ingredients
2
tablespoons olive oil
1
onion, chopped
1
carrot, chopped
4
garlic cloves, chopped
2
teaspoons ground cumin
1 to 2
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
Need to make a substitution?
Preparation
Step 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.
Step 2
Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.