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Pumpkin And Black Bean Soup




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe by Eileen Goltz for the OU



List of Ingredients




2 boneless skinless chicken breasts cut into bite size pieces
2 cans black beans, drained and rinsed
1 can (14.5-oz) diced tomatoes
2 cups pumpkin puree (fresh or canned)
1 onion chopped
1 tablespoon minced garlic
4 tablespoons olive oil
4 cups gf chicken or vegetable broth
1 tablespoon cumin
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon all spice
1 teaspoon pepper
3 tablespoons apple cider or balsamic vinegar

Recipe



In a stock pot heat the oil and add the chicken onion, garlic, cumin, salt, cinnamon allspice and pepper. Cook on low heat until the onion and garlic are light golden brown and the chicken is cooked throughout.

In a food processor puree the beans and tomatoes with 2 cups of broth. Add pureed ingredients, pumpkin and rest of broth to the vegetables and chicken in the stock pot.

Simmer uncovered for about 40 to 45 minutes or until the broth is slightly thickened. 5 minutes before serving stir in the vinegar, cook 5 minutes and then serve.

6 servings