We’re finally in October. And It’s fall. Though I’m a summer gal, I’m starting to appreciate what fall has to offer.
I love how the leaves change color.
I love how outside has nice golden glow.
I love that Halloween is coming up in couple of weeks.
I love Day Light Saving Time .
And I love cooking stews and soups.
Black Bean Soup with Cumin + Jalapeno
Adapted from Bon Appetit, August 2004
Author Note: I felt that this soup wasn’t spicy enough so I added the entire jalapeño pepper into the soup. Also, I added Colby jack cheese, avocado, sour cream and tortilla chips as my topping but feel free to add whatever you want. I think a Mexican cheese would work in this soup other than feta.
To make this soup vegetarian, swap the chicken broth with vegetable broth instead.
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 or (vegetable broth to make vegetarian soup)
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.