Black Bean Soup is tasty and healthy!Print
Black Bean Soup
Are you looking for a good quality, low-cost protein source? Look no further than the bean aisle in your grocery store.
Beans are packed with protein, as well as carbohydrates for energy and fiber for digestion. They are also loaded with important vitamins and minerals the body needs. They contain no cholesterol or saturated fat and are healthy for your heart.
Black Bean Soup with Cumin and Jalapeño – This is an awesome soup that is light and it doesn’t contain meat. For as thrown together as this was it sure did come out great. The recipe makes quite a bit so there are leftovers for lunches this week and probably some to go in the freezer as well.
Black bean soup definitely doesn’t quite get the attention it deserves. We all hear about broccoli cheese soup, potato soup, vegetable soup, chicken noodle soup and so on but black bean soup isn’t as popular as it should be.
- 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
- Sour Cream – optional
- 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, sour cream and feta cheese separately.
- Serving Size: 4