Pumpkin Black Bean Soup
Ingredients
- 2 15 ounce cans black beans rinsed and drained
- 1 15 ounce can diced tomatoes
- 3 cups vegetable broth or broth of choice
- 1 tablespoon Olive Oil Marketplace Chipotle EVOO - Purchase Here
- 1 cup chopped onion
- 3-4 garlic cloves minced
- 2-3 teaspoons ground cumin
- 1-2 teaspoons smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon ground chipotle pepper or more for extra heat
- Salt to taste
- 1 15- ounce can pure pumpkin puree not pie mix
- 2 - 3 teaspoons Olive Oil Marketplace Espresso Balsamic Vinegar - Purchase Here
Instructions
- Puree beans and tomatoes with half the vegetable broth in a large blender (may need to do it in multiple batches).
- In a large saucepan, heat olive oil over medium heat. Add onion and cook about 3-5 mins until soft. Add in garlic and cook one more minute.
- Add spices to the saucepan, stir, and cook for a minute or two until you can small them.
- Stir in the black bean-tomato puree, pumpkin, and the rest of the broth. Simmer uncovered until blended and thickened—about 15-20 mins.
- Stir in the balsamic vinegar and a bit more olive oil for extra heat (if desired) and serve.
- Top with garnishes of choice: grated Jack or Cheddar cheese, diced fresh tomato, sliced green onions or chives, crushed tortilla chips, sour cream, diced avocado, and chopped cilantro.
Notes
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