Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to. My husband and I have discovered that dining out with a 16-month-old is messy at best, so we tend to eat in. Even then, cooking is a challenge, since my daughter is always underfoot.
My husband and I like simple comfort foods, so I don't have to spend too much time preparing elaborate meals. I just keep plenty of garlic and herbs on hand to spice up whatever I'm making. My must-have pantry staple is flavored petite diced tomatoes. They're great in chili and my black bean soup."
Ingredients
Makes 4 servings
Preparation
Step 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.
Step 2
Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.
How would you rate Black Bean Soup with Cumin and Jalapeño?
Leave a Review
Reviews (252)
Back to TopIve made this soup many, many times because it’s that good. I sometimes add chicken andouille sausage if I want some meat in it. I’ve also added a dollop of guacamole when serving but what I recently found to add significantly to this dish was adding a squeeze of a little lime when serving…absolutely delicious!
Anonymous
New York, NY
3/21/2023
I love this recipe I make it all the time! I purée the whole thing with me hand blender right in the pot. I use pickled Jalapeño peppers in a jar with the juice (brand Mezzetta) . I added celery this time too so good
Lyoung
CT
11/10/2022
Great soup recipe! I substituted chipotle peppers in adobo for the jalapenos when I didn't have any jalapenos, and love that smokey flavor more! No going back now. Also used my Instant Pot to reconstitute black beans. A little more than a pound of dried beans is good for this recipe doubled. Rinse well before reconstituting and keep the additional liquid. You may need to add some salt, too.
ahraines
Bethlehem, PA
2/25/2020
More of a question: How would I do this recipe with dry black beans in a package? (we don't want the extra sodium from canned)
Organically Mar
Cambridge On. Canada
7/19/2018
This was good but not great. Even with cilantro, green onion and feta sprinkled on top.
elaine_smith_on
toronto
10/28/2017
I made this as written and seemed something was missing..I ended up adding some salsa and also added some pureed red pepper....added some grated sharp cheddar cheese a dollop of sour cream and some cilantro into each bowl...out of this world...This is a basic recipe and I feel it needs to be tweeked.
Anonymous
FloreFFFFff
1/7/2017
This is a good recipe which can easily include other veggies and protein. I added turkey chunks and it was delish.
smpaine
Edmonds, WA
11/21/2016
This soup is delicious and so easy to make. Packed with great protein. A winner!
lconze
Tucson, AZ
2/5/2016
This is a very good recipe.......I made a couple of additions just for my own taste....more jalapeno, chopped cilantro, I processed more than 1/2 of the mixture in the blender. Added a tablespoon of this amazing deep smoked chipotle paste that I buy from a Mexican Chef. I also didn't use canned black beans, I soaked dry beans overnight and used them. Served it with grated pepper jack and a dollop of sour cream.....(Also I did not have diced tomatoes so I used crushed tomatoes instead. Soup was a huge hit!
angela118
Vancouver BC
1/28/2016
This is a very good recipe.......I made a couple of additions just for my own taste....more jalapeno, chopped cilantro, I processed more than 1/2 of the mixture in the blender. Added a tablespoon of this amazing deep smoked chipotle paste that I buy from a Mexican Chef. I also didn't use canned black beans, I soaked dry beans overnight and used them. Served it with grated pepper jack and a dollop of sour cream.....(Also I did not have diced tomatoes so I used crushed tomatoes instead. Soup was a huge hit!
angela118
Vancouver, BC
1/28/2016
I feel a little funny rating this 4 because I left out a key ingredient but I really loved it! I made it without the tomatoes because at the last minute I realized I was out. I added a little extra chicken broth to make up for the liquid. It was delicious - thick and hearty! Served with some sliced avocado on top along with the feta and cilantro.
wsujen
1/7/2016
This is a decent black bean soup but, it's not all the reviews would have you believe. I made the soup as described and found that it was pretty ordinary. On a side note, unless you eat a lot of beans, it's a good idea to drain and rinse the canned bean and replace the lost liquid with some broth - this will minimize gastro issues.
sylvian
Arlington, va
12/31/2013
very tasty and quick to pull together. 8 yr old loved having toppings to customize herself. Hubby had 3 bowls. Nuf said.
sbehrhorst
Washington DC
12/22/2013
This is one of my favorite soups but I change the recipe slightly. I use chipolte tomatoes and skip the jalapeño. It gives the soup a wonderful smokey flavor and a great spice. And as others have suggested, I top the soup with avocado, lime, cilantro and greek yogurt.
dgreen19
12/18/2013
Really wanted to like this, but it was not the dark, rich, thick black bean soup I was looking for. Definitely do not use this recipe if you are looking for a Cuban style black bean soup. This was more of an orange-brown, tangy, tomato bean soup. I followed the recipe exactly. Giving it 3 stars because it was edible with the addition of sour cream, fresh cilantro, and cheese, and most previous reviewers seem to have liked the more tomato-y style.
stumbler02
CA
12/1/2013
