Pumpkin-Black Bean SoupSubmitted by: BUN3KIN
1 1/2 cups drained diced canned tomatoes
2 (15-ounce) cans black beans, drained and rinsed
1 1/2 cups finely chopped onion
1 teaspoon ground cumin
3 garlic cloves, minced
3 teaspoons better than bouillon chicken mixed with 3 cups water
2 tablespoons cider vinegar
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can pumpkin
1 cup (4 ounces) crumbled queso fresco
1/2 cup sliced green onions
Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions.
Number of Servings: 6
Recipe submitted by SparkPeople user BUN3KIN.