This flavorful, filling stew was developed by home cook Jennifer Smith of Tyler, Texas, who hit on the perfect balance of jalapeño heat, aromatic cumin, and stick-to-your-ribs black beans. Best of all, it’s a budget-friendly weeknight dish made of ingredients you probably have in your pantry. Jennifer’s secret weapon: “A can of flavored diced tomatoes. They’re great in chili and my black bean soup. I keep plenty of pantry staples, garlic, and herbs on hand to spice up whatever I’m making.” Serve this soup over rice and some crusty bread for a simple meal, and you’ll have healthy leftovers for lunch.

　　

Ingredients

Makes 4 servings

　　2 tablespoons olive oil

　　1 medium onion, chopped

　　1 medium carrot, chopped

　　4 garlic cloves, chopped

　　2 teaspoons ground cumin

　　1 to 2 teaspoons chopped jalapeño chile with seeds

　　2 (15- to 16-ounce) cans black beans, with juice

　　1 (15-ounce) can diced tomatoes with juice

　　1 1/2 cups low-sodium chicken broth

　　Chopped fresh cilantro, chopped green onions, and crumbled feta cheese, for serving

　　

Step 1

Heat the oil in a heavy large pot over medium-high heat. Add the onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes.

　　

Step 2

Mix in the cumin and 1 teaspoon jalapeño. Add the beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrot is tender, about 15 minutes.

　　

Step 3

Transfer 3 cups of the soup to a blender and purée until smooth. Return purée to pot. Simmer the soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

　　

Step 4

Ladle the soup into bowls. Pass the cilantro, green onions, and feta cheese separately.

　　The Epicurious Cookbook