Spicy black bean soup with cumin and jalapeño

Contributed by Preston Maring, MD

Spicy black bean soup with cumin and jalapeño

Not only is this spicy black bean soup good for you, but it is also incredibly delicious. You can vary the "heat" to suit you, your family, and your friends.

The recipe is simple and quick.


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 medium carrot, diced
  • 4 large garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 to 2 teaspoons finely chopped jalapeño chili with seeds, divided
  • 4 medium tomatoes, diced (save the juice)
  • 1 1/2 cups low-salt chicken broth
  • Chopped fresh cilantro
  • Chopped scallions
  • Crumbled feta cheese


  1. In a large soup pot, heat the oil.
  2. Cook the onion, carrot, and garlic until soft.
  3. Mix in the cumin and 1 teaspoon jalapeño. Add the beans, tomatoes with juice, and broth. Bring to a boil, then cover and simmer for about 15 minutes.
  4. Transfer three cups to a blender, purée until smooth, and return to the pot. Simmer a little more until slightly thickened.
  5. Season to taste by adding a little salt, pepper, and jalapeño at a time and taste frequently so you aren't surprised.
  6. Ladle into bowls and garnish as you wish.