Black Bean Soup

This soup is filled with fresh ingredients and lots of hidden vegetables.  I serve it with tortilla chips.

2 Tbsp olive oil
1 onion, diced
1 medium carrot, diced
4 large garlic cloves, minced
2 tsp ground cumin
1-2 tsp finely chopped jalapeno pepper
2 can black beans (rinsed)
4 medium tomatoes, diced
1 1/2 cups low-sodium chicken broth (I use vegetable broth)
Chopped fresh cilantro
Crumbled feta cheese

In a large soup pot, heat the oil.  Cook the onion, carrot and garlic until soft.  Mix in the cumin and 1 tsp jalapeno.  Add the beans, tomatoes and broth.  Bring to a boil, then cover and simmer for about 15 minutes.

Transfer three cups to a blender, puree until smooth and return to the pot.  Simmer a little more until slightly thickened.  Season to taste by adding a little salt (I don't add this), pepper and jalapeno at a time and taste frequently so you aren't surprised.  Ladle into bowls and garnish with cilantro and feta cheese.