Black Bean Soup with Pumpkin, Lime and Chipotle

22.5 oz Black Beans, canned
7.5 oz Tomatoes, diced, canned, undrained
1 tbsp Olive Oil
1 1/4 c Onions, diced
2 tsp Garlic, minced
3/4 tbsp Cumin
1/2 tbsp Chipotle Chiles, canned, chopped
1 tsp Oregano
1/2 tsp Salt
2 1/8 c Vegetable broth
7.5 oz Pumpkin Puree
2 tbsp Lime Juice

In a food processor, coarsely puree beans and tomatoes. Set aside.

Heat olive oil in large soup kettle over medium-high heat. Add onions and saute until brown. Add the garlic, cumin, chipotle chiles, oregano and salt; stir 1 minute. Stir in bean puree, broth, and pumpkin until blended. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for approximately 25 minutes, or until soup is thick enough to coat the back of a spoon. Remove from heat and stir in lime juice.

To freeze: Cool, then divide and pour into indicated number of gallon-size freezer bags. Label and freeze.

To serve: Thaw in refrigerator, then heat in a soup kettle on stovetop over medium heat until hot.

Serving Size: Makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user ARNOLDHEA.