Name: Black Bean Soup with Cumin and Jalapeño
Yield: Makes 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1 carrot, chopped; 4 garlic cloves, chopped; 2 teaspoons ground cumin; 1 to 2 teaspoons chopped jalapeño chile with seeds, divided; 2 15- to 16-ounce cans black beans, undrained; 1 15-ounce can petite diced tomatoes in juice; 1 1/2 cups low-salt chicken broth; Chopped fresh cilantro; Chopped green onions; Crumbled feta cheese

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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."

Recipe notes

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