Black Bean and Pumpkin Soup |
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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 10 |
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Beth Hensperger Ingredients:
3 (15 ounce) cans black beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 large yellow onion, choped |
2 large shallots, chopped |
3 -4 garlic cloves, crushed |
1 1/2 teaspoons ground cumin |
4 cups beef broth |
1 (16 ounce) can solid-pack pumpkin |
1/2 cup dry sherry |
3 tablespoons sherry wine vinegar |
salt |
sour cream, for garnish |
toasted pumpkin seeds, for garnish |
Directions:
1. Place beans, tomatoes, onion, shallots, garlic, cumin, broth, pumpkin, and sherry in a slow cooker; stir to combine.
2. Cover and cook on LOW for 6-7 hours.
3. Puree the soup in the cooker with a handheld immersion blender (or in batches in a food processor).
4. Add in vinegar; stir to combine; add salt, if needed.
5. Serve hot with a dollop of sour cream and toasted pumpkin seeds sprinkled on top.
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