Black Bean Soup With Cumin And Jalapeo Recipes

Steps:

• 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.

Steps:

• Heat oil in a heavy large pot over medium-high heat.
• Add onion, carrot, and garlic; saute until vegetables begin to soften, about 6 minutes.
• Mix in cumin and 1 teaspoon jalapeno.
• 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 jalapeno, if desired.
• Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
• Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.