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Pumpkin Black Bean Soup




Source of Recipe


Tea Cozy


List of Ingredients




4 small onions, quartered
4 cloves garlic
1/4 cup olive oil
5 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cans (15 1/2 ounces each) black beans, rinsed and drained
46 ounces vegan chicken-style broth
1 can (16 oz) solid pack pumpkin
1 can (14 1/2 ounces) diced tomatoes, undrained
3 - 4 tablespoons vinegar (or lemon juice)
Tofutti sour cream &/or chopped chives - optional garnishes

Recipe



1. Coarsely chop onions & garlic.

2. Heat olive oil in 6-quart heavy saucepot. Add onion and garlic and saute', stirring frequently, until onions are soft and begin browning.

3. Add black beans to food processor fitted with chopping blade; coarsely puree' beans. Stir into onions.

4. Add broth, pumpkin and tomatoes. Stir to mix thoroughly.

5. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally for about 20 - 25 minutes.

6. Just before serving, stir in vinegar and simmer soup until heated thoroughly.

7. Garnish with vegan sour cream and chopped chives, if desired.