Super easy and great for winter lunch!
|1-2 Onion (diced)|
|2 carrots (diced)|
|4-5 garlic cloves|
|3-4 teaspoons jalapeno (diced)|
|1 tablespoon cumin|
|2 cans black beans (with liquid)|
|1 can petite diced tomatoes|
|1.5 cups chicken broth|
In soup pot, heat oil and add onions & carrots. Saute until they soften, 6-8 minutes, adding Garlic after first couple of minutes. Add cumin and 2 teaspoons jalapeno and stir. Next, add beans, tomato and broth. Bring to a boil and reduce to simmer. Cover and cook for 15-20 minutes. Using an immersion blender pulse to desired thickness. (you can also remove some of the soup to a blender and then return it.) Simmer for another 15 minutes, season with salt, pepper, cayenne if desired and another 1-2 teaspoons of jalapeno.
Toss in some chopped cilantro and green onions as desired. I think you are supposed to serve with tortilla chips, but I didn’t have any and toasted ciabatta worked great!