Pumpkin Black Bean SoupSubmitted by: MREUTER
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2 cans black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (16 oz) pumpkin puree
1/2 cup red onion, chopped
2 garlic cloves, minced
4 tablespoons olive oil
4 cups vegetable broth
1 Tlb ground cumin
1 tsp salt
1 tsp cinnamon
1 tsp allspice
1/2 tsp ground pepper
3 Tlb balsamic vinegar
2. Cook on low-medium heat until onion and garlic brown.
3. Puree beans and tomatoes with half the broth. Add pureed ingredients, pumpkin and rest of broth to your pot.
4. Simmer uncovered until thick, about 45 minutes.
5. Before serving stir in balsamic vinegar.
Number of Servings: 5
Recipe submitted by SparkPeople user MREUTER.