Recipe

Black Bean Soup with Cumin and Jalapeño

Time: About 45 minutes

Yield: 4 servings (easily doubled)


2 tablespoons olive oil 1 onion, chopped 1 carrot, chopped 4 garlic cloves, chopped 2 teaspoons ground cumin 1-2 teaspoons chopped jalapeño chile with seeds, divided	2 15-ounce cans black beans, undrained 1 15-ounce can petite diced tomatoes in juice 1½ cups vegetable broth Chopped fresh cilantro Chopped green onions

Heat oil in a 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 a 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 and green onions separately.

Adapted from Bon Appetit, August 2004