RECIPE Pumpkin Black Bean Soup

[Guest guest]

I'm not sure where this is from, except that my sister found it when

she was trying to make something vegetarian for dinner that she

thought I'd like... darn it's yummy! :-) Enjoy, but don't forget the

vinegar!

 

Pumpkin Black Bean Soup

 

makes approximately 9 (1-cup) servings

 

4 small onions, quartered

4 cloves garlic

1/4 cup butter

5 teaspoons cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

3 cans (15 1/2 ounces each) black beans, rinsed and drained

1 can (46 ounces) chicken broth

1 can (16 oz) solid pack pumpkin (NOT pumpkin pie filling)

1 can (14 1/2 ounces) diced tomatoes, undrained

3 - 4 tablespoons Balsamic vinegar

Sour cream & /or chopped chives - optional garnishes

 

 

1. Coarsely chop onions & garlic.

2. Melt butter in 6-quart heavy saucepot. Add onion and garlic and

saute', stirring frequently, until onions are soft and begin browning.

3. Add black beans to food processor fitted with chopping blade;

coarsely puree' beans. Stir into onions.

4. Add broth, pumpkin and tomatoes. Stir to mix thoroughly.

5. Bring to a boil, reduce heat and simmer, uncovered, stirring

occasionally for about 20 - 25 minutes.

6. Just before serving, stir in vinegar and simmer soup until heated

thoroughly.

7. Garnish with sour cream and chopped chives, if desired.