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.”
Makes 4 servings.
- 2tablespoons olive oil
- 1onion, chopped
- 1carrot, chopped
- 4garlic cloves, chopped
- 2teaspoons ground cumin
- 1to 2 teaspoons chopped jalapeño chile with seeds, divided
- 215- to 16-ounce cans black beans, undrained
- 115-ounce can petite diced tomatoes in juice
- 1 1/2cups low-salt chicken broth
chopped fresh cilantro
- chopped green onions
- crumbled feta cheese
DIRECTIONS 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.
Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.