Vegetarian

Black bean soup with cumin and jalapeno is for Dinner.

Black bean soup with cumin and jalapeno takes 15 minutes to prepare.

Black bean soup with cumin and jalapeno takes 30 minutes to cook.

Black bean soup with cumin and jalapeno makes 4 servings.

The ingredients for Black bean soup with cumin and jalapeno are:

I wish I could take credit for this recipe but I can't. This gorgeous recipe was found at epicurious.com.

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

Here is how you make Black bean soup with cumin and jalapeno:

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.Number of Servings: 4Recipe submitted by SparkPeople user HUMMYNBYRD.

The nutritional information for Black bean soup with cumin and jalapeno is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 269.4

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 304.8 mg
• Total Carbs: 38.6 g
• Dietary Fiber: 13.1 g
• Protein: 13.5 g

The dietary needs meet for Black bean soup with cumin and jalapeno is Vegetarian