Black Bean Soup with Cumin and Jalapeño

4.6(252)

Black Bean Soup with Cumin and Jalapeño. Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to.

by Jennifer Smith·published 2004-08-20

Servings

Makes 4 servings

Total time

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Calories / serving

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Ingredients (12)

serves

Instructions (2 steps)

01Heat 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.
02

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Not rich — missing servings, total time, or calories.