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Black Bean and Pumpkin Soup

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Photo: louis r (CC BY-NC-ND 2.0)  

Ingredients

  • 16 oz. (3 cans) of black beans, rinsed and drained
  • 16 oz. (1 can) of tomatoes, chopped and drained
  • 1 tbsp. butter
  • 3 cloves garlic, minced
  • 2 medium onions, diced
  • 4 tsp. ground cumin
  • 1 tsp. ground black pepper
  • 4 cups vegetable broth (chicken broth can be substituted)
  • 16 oz. (1 can) pumpkin puree (not pumpkin pie mix)
  • Salt to taste

Directions

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  1. Puree beans and tomatoes in a food processor, in several batches if necessary.
  2. Melt butter in a large stockpot, then add garlic, onions, cumin, pepper, and salt.
  3. Cook until onions are soft and caramelized (about 6 minutes).
  4. Stir in beans and tomatoe puree.
  5. Add broth and pumpkin mix.
  6. Stir well and let simmer for 30 minutes before serving.
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