We went over to Hannah & Will's house for dinner a while ago and they made us the most delicious soup. Hannah graciously sent me the recipe and I made it again at home. It is so tasty, you'd never know how good for you it is. Here's the recipe the way I made it:
2 cans black beans, drained and rinsed*
1 14.5-oz can diced tomatoes
1 16-oz can pumpkin puree (i used approx. half a fresh pumpkin that i cubed, steamed, and pureed)
1/2 cup red onion, chopped
2 garlic cloves, minced
4 tbsp olive oil
4 cups vegetable broth
1 tbsp ground cumin
1 tsp kosher salt
1 tsp cinnamon
1 tsp allspice
1/2 tsp ground pepper
3 tbsp balsamic vinegar
Place oil, red onion, garlic and seasonings into a large pot. Cook on low-medium heat until red onion and garlic brown. Puree the beans and tomatoes. Add pureed ingredients, pumpkin and broth to your pot. Puree with an immersion (stick) blender. Simmer uncovered until thick, about 40-45 minutes. Before serving, drizzle with balsamic vinegar and serve with fresh bread.
*In general when I need black beans I cook dried beans in the crockpot on high for about 3 hours. I normally add a half pound of beans and 6 cups of water. It's much cheaper than canned and you don't have to worry about rinsing off added sodium.
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