215- ounce cans organic black beans 425 grams, rinsed and drained
115- ounce can diced organic tomatoes 411 grams
3cupslow sodium 710, chicken, turkey, vegetable, organic broth of choice
1tbspolive oil
1cupchopped onion
4garlic cloves minced
3tspground cumin
2tspteaspoons smoked paprika or regular
½tspsmoked black pepper or regular
¼tspground chipotle pepper or more for more heat Kosher salt to taste
115- ounce can organic pure pumpkin puree 425 grams, not pie mix
3tspBalsamic vinegar
Optional garnishes: grated low fat Jack or Cheddar cheese crumbled queso fresco, diced fresh tomato, sliced green onions or chives, crushed tortilla chips, low fat sour cream, diced avocado, and chopped cilantro.
1
Puree beans and tomatoes with half of the chicken broth in a large capacity blender, like a Vitamix. If you have a smaller capacity blender you may need to do it in two batches.
2
In a large saucepan heat olive oil over medium low heat. Add onion and cook until soft, and fragrant, about 3-5 minutes. Add garlic and 1 minute more.
3
Add spices, stir and cook for a minute or two, until they bloom and you can smell them.
4
Stir in black bean-tomato puree, pumpkin, the rest of the broth. Simmer uncovered until blended and thickened, about 15-20 minutes. Stir in vinegar and serve. Top with garnishes of choice, as noted above. For an extra smooth soup, give it one more whirl in the blender.
Ingredients
215- ounce cans organic black beans 425 grams, rinsed and drained
115- ounce can diced organic tomatoes 411 grams
3cupslow sodium 710, chicken, turkey, vegetable, organic broth of choice
1tbspolive oil
1cupchopped onion
4garlic cloves minced
3tspground cumin
2tspteaspoons smoked paprika or regular
½tspsmoked black pepper or regular
¼tspground chipotle pepper or more for more heat Kosher salt to taste
115- ounce can organic pure pumpkin puree 425 grams, not pie mix
3tspBalsamic vinegar
Optional garnishes: grated low fat Jack or Cheddar cheese crumbled queso fresco, diced fresh tomato, sliced green onions or chives, crushed tortilla chips, low fat sour cream, diced avocado, and chopped cilantro.
Directions
1
Puree beans and tomatoes with half of the chicken broth in a large capacity blender, like a Vitamix. If you have a smaller capacity blender you may need to do it in two batches.
2
In a large saucepan heat olive oil over medium low heat. Add onion and cook until soft, and fragrant, about 3-5 minutes. Add garlic and 1 minute more.
3
Add spices, stir and cook for a minute or two, until they bloom and you can smell them.
4
Stir in black bean-tomato puree, pumpkin, the rest of the broth. Simmer uncovered until blended and thickened, about 15-20 minutes. Stir in vinegar and serve. Top with garnishes of choice, as noted above. For an extra smooth soup, give it one more whirl in the blender.
