Black Bean Soup with Cumin and Jalapeño…

Here’s a spicy flavorful Black Bean Soup with Cumin and Jalapeño recipe. My new goal is to make a bean dish at least once a week so get ready for a lot of bean recipes here on my blog. Why you ask? My husband Tyson has been asking me for years for more bean recipes because he grew up eating lots of bean dishes as a kid, mainly due to lack of financial resources, but beans are extremely healthy for you.

Tyson and I were watching The Bill Maher show and one of his guest was Dan Buettner, the New York Times bestselling author of The Blue Zones, which lays out a proven plan to maximize your health based on the practices of the world’s healthiest people. One of the number one foods that the healthiest people eat are beans. So, it’s time to start implementing more bean recipes in our diet.

Honestly, I was not expecting this recipe to be as delicious as it turned out to be. I thought it would be yummy, but it tasted even better than it smelled! In fact, I wanted to eat it straight from the soup pot. I didn’t expect it be one of those major winner recipes. I love black beans and cook with them often but this soup recipe is super flavorful and most important we have plenty let over for the rest of the week.

Take one step toward becoming healthier this week!

Ali in the Valley


Black Bean Soup with Cumin and Jalapeño



  1. 2 tablespoons olive oil

  2. 1 onion (chopped)

  3. 1 carrot (chopped)

  4. 4 garlic cloves (chopped)

  5. 2 teaspoons ground cumin

  6. 1 to 2 teaspoons chopped jalapeño chile with seeds (divided)

  7. 2 15- to 16- ounce cans black beans (undrained)

  8. 1 15- ounce can petite diced tomatoes in juice

  9. 1 1/2 cups low-salt vegetable broth

  10. Chopped fresh cilantro

  11. Chopped green onions

  12. Crumbled feta cheese (optional)

  13. Sour Cream (optional)


  1. 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.

  2. Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately or a dab of sour cream.

#BlackBeanSoup #slide

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