Super easy and great for winter lunch!


















Olive oil
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!