Pumpkin Black Bean Soup
By kgl1255
Rate this recipe
5/5
(1 Votes)
Ingredients
- 2 cans black beans, drainned and rinsed
- 1 14oz. diced tomatoes
- 1 16oz pumpkin puree
- 1/2 cup red onion, chopped
- 2 garlic cloves, minced
- 4 Tbsp olive oil
- 4 cups vegetable broth
- 1 Tbsp ground cumin
- 1 tsp each kosher salt,cinnamon,allspice
- 1/2 tsp ground pepper
- 3 Tbsp balsamic vinegar
Details
Servings 5
Preparation
Step 1
Place oil, red onion, garlic and seasonings into a large pot
Cook on low-med. heat until red onion and garlic brown.
Puree the beans and tomatoes with 1/2 of the veggies broth. Add pureed ingredients, pumpkin and rest of broth to your pot.
Simmer uncovered until thick, about 40-45 min. Before serving, stir in balsamic vinegar.
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