Print Options:

Black Bean Pumpkin Soup

Yields1 Serving

 2 15- ounce cans organic black beans 425 grams, rinsed and drained
 1 15- ounce can diced organic tomatoes 411 grams
 3 cups low sodium 710, chicken, turkey, vegetable, organic broth of choice
 1 tbsp olive oil
 1 cup chopped onion
 4 garlic cloves minced
 3 tsp ground cumin
 2 tsp teaspoons smoked paprika or regular
 ½ tsp smoked black pepper or regular
 ¼ tsp ground chipotle pepper or more for more heat Kosher salt to taste
 1 15- ounce can organic pure pumpkin puree 425 grams, not pie mix
 3 tsp Balsamic 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.