Cold. Snowy. Only 30 minutes until dinner time. Sounds like a perfect night for a hot and healthy bowl of Black Bean Soup. Pair this recipe with a quesadilla and tossed salad for a well balanced, low fat, nutritious, and easy-to-prepare meal.
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeno chile pepper (optional)
2 (15 -16 oz) cans black beans, undrained
1 (15 oz) can diced tomatoes in juice
1 ½ cup low-salt chicken broth
Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, ~6 minutes. Mix in cumin, beans, tomatoes with juice, and broth. If some spice is desired, add 1 teaspoon jalapeno. Bring to a boil. Then reduce heat to medium, cover, and cook until carrots are tender, ~15 minutes. Puree in blender until smooth. Return puree to pot and continue simmering until thickened, ~15 minutes. Season to taste with pepper, salt, and extra jalapeno, if desired.
