Black Bean Soup With Cumin And Jalapeno - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 -2 teaspoon jalapeno chile, with seeds, divided
2 (16 ounce) cans black beans, undrained
1 (16 ounce) can diced tomatoes with juice
1 1/2 cups low sodium chicken broth
chopped fresh cilantro
chopped green onion
crumbled feta cheese

Preparation

Heat oil in a 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.