Sunday, June 14, 2009

quick black bean soup

black bean soup with cumin and jalapeno

Here is a super quick and easy recipe that can mostly be made from your pantry. This is a great go to recipe when you are short on time but need to have dinner on the table quick! Another one from

Black Bean Soup with Cumin & Jalapeno

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

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.

I made this pretty much as is except using veggie stock instead of chicken stock...this makes it a great vegetarian option as well. I also didn't puree any of it...too much work:) I loved the use of feta in this!!! So good! I served it with corn muffins one night and cheese quesadillas the next.


Joann's Hall of Fame said...

I am definitely trying this!
My husband said, "I like Melanie. She leaves nice comments on your blog."

Joann's Hall of Fame said...

The guys loved it! Thanks for the recipe. See you tomorrow!

Amy said...

Mmmm....I am definitely trying this SOON! I hope you guys are having a fun summer. We need to get together soon!

Stephanie said...

Looks and sounds great! Love how you are doing pics!