Pumpkin Black Bean Soup

By Katecooks

Ingredients

• 2 tbs olive oil
• 1 yellow onion diced
• 3/4 cup diced celery
• 3/4 cup diced carrots
• 3 cloves garlic, minced
• 1 cup red wine
• 3 (15 oz) canned black beans, drained and rinsed
• 1 (15 oz) can pumpkin
• 1 (15 oz) can diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 tbs ground cumin
• Salt an Pepper to taste

Preparation

Step 1

1. Heat olive oil in large pot over medium-high heat.

2. Add onion, celery and carrots to the hot pan and saute until vegetables have softened.

3. Pour rd wine over vegetables in the pot and let simmer until the wine is educed by half.

4. Add all remaining ingredients and bring to a boil. Reduce heat to low and let simmer for 25 minutes.

5. Season with salt and pepper to taste and serve hot. For a smoother consistency, puree the finished soup either with an immersion blender or by regular blend small amounts at a time after cooling slightly. Return to the hat and back up to a simmer before serving.