Pumpkin and Black Bean Soup

Ingredients

3 cans black beans, drained

1 can dice tomatoes, undrained

1 onion, chopped

4 cloves garlic, chopped

1 tbsp cumin

1 tsp oregano

2 tsp salt

1 tbsp canned chipotle, chopped (hint: I open a can and dump it in a jar to keep in the fridge.)

½ stick butter

4 c beef broth (hint: You can use bouillon cubes in water.)

1 can pumpkin puree

1/2 c Sherry

Sour cream and pumpkin seeds were what I used as a garnish

Directions

Over medium heat, in a large pot or Dutch oven, melt butter and add onion, garlic, cumin, salt, chipotle, and oregano. 

Sauté until onion is soft, about 2 minutes.

Coarsely puree tomatoes and black beans in a food processor and add to pot along with beef broth. 

Stir in pumpkin and sherry. 

Lower heat and let simmer for 30 minutes.

Serve with garnish and enjoy!

© Deer One Publishing 2017