Pumpkin Black Bean Soup
Modified from All Recipes.- Ingredients:
- 3 (15 ounce) cans black beans, rinsed and drained
- 1 (16 ounce) can salsa tomatoes
- 1/4 cup butter
- 1 1/4 cups chopped onion
- 4 cloves garlic, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cups vegetable broth
- 1 (15 ounce) can pumpkin puree
- 3 tablespoons sherry vinegar
Melt butter in a soup pot over medium heat. Add the onion and garlic, and season with salt and pepper. Cook and stir until the onion is softened. Stir in the beans, tomatoes, vegetable broth, pumpkin puree, and sherry vinegar. Mix until well blended, then simmer for about 25 minutes. Puree with an immersion blender. Serves 9.