Black Bean Soup With Cumin And Jalapeno

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 4 garlic cloves, chopped
• 2 teaspoons ground cumin
• 1 -2 teaspoon jalapeno chile, with seeds, divided
• 2 (16 ounce) cans black beans, undrained
• 1 (16 ounce) can diced tomatoes with juice
• 1 1/2 cups low sodium chicken broth
• chopped fresh cilantro
• chopped green onion
• crumbled feta cheese

1. Heat oil in a heavy large pot over medium-high heat.
2. Add onion, carrot, and garlic; saute until vegetables begin to soften, about 6 minutes.
3. Mix in cumin and 1 teaspoon jalapeno.
4. Add beans, tomatoes with juice and broth; bring soup to boil.
5. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes.
6. Transfer 3 cups of soup to blender and puree until smooth.
7. Return puree to pot.
8. Simmer soup until slightly thickened, about 15 minutes.
9. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeno, if desired.
10. Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

olive oil, onion, carrot, garlic, ground cumin, jalapeno chile, black beans, tomatoes, chicken broth, fresh cilantro, green onion, feta cheese

Taken from www.food.com/recipe/black-bean-soup-with-cumin-and-jalapeno-156262 (may not work)