So a friend (hello Maggie!) commented that I haven’t been blogging about food very much lately. It’s true. To rectify the situation, here’s a quick little entry for a black bean soup recipe I tried recently.
Let me just say that I don’t really like black beans. I find them kind of boring. And they give me heartburns.
BUT! This recipe is actually quite good. So if you aren’t a black bean fan, I would recommend trying this one. It’s a tasty and hearty soup, and as a bonus, it’s very easy to put together. Throw a nice chunk of bread on the side, you’ve got yourself a week night dinner.
Oh, don’t skip the green onions, cilantro, and feta cheese (unless you don’t like them). They really make the dish.
This recipe came from…you guessed it, Epicurious.
- 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.