Black Bean Pumpkin Soup

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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.

Ingredients

 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.

Directions

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.

Black Bean Pumpkin Soup
IngredientsDirections