A rich and hearty soup to melt January’s chill.
Black Bean and Pumpkin Soup
This recipe, adapted from “Three Rivers Renaissance Cookbook IV,” combines the heartiness of black beans and the rich nutrition of pumpkin, which is high in calcium, vitamin A and potassium. Serve it with a dollop of sour cream or a dusting of grated Manchego or Asiago cheese, along with hot corn bread and a green salad.
Ingredients
3 cans (15 to 19 ounces each) black beans, rinsed and drained
1 can (14-15 ounces) chopped tomatoes, drained
1 tablespoon butter
2 medium onions, chopped into dice
3 cloves garlic, minced
1 teaspoon freshly ground black pepper
4 teaspoons cumin
32 ounces fat-free chicken or vegetable broth
1 can (16 ounces) pumpkin purée (not pumpkin pie mix)
Directions
In a blender, purée beans and tomatoes together, in several batches. In a large stockpot, melt butter on medium heat. Add onions, garlic, salt, pepper and cumin. Cook 6 minutes, or until the onions are soft and caramelized. Stir in beans and tomato purée. Add broth and pumpkin. Mix well. Simmer for 30 minutes. Makes about 13 cups of soup.
