Black Bean & Pumpkin Herb Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is great for a cold day. Simple to make for the someone on the go. Ingredients:
1 (12 ounce) can pumpkin puree |
1 onion, chopped |
1 potato, peeled and cubed |
1 (12 ounce) can black beans, rinsed and drained |
2 garlic cloves, minced |
2 fresh sage leaves |
2 sprigs thyme |
2 sprigs fresh tarragon |
3 cups chicken stock |
2 tablespoons extra virgin olive oil |
1 (12 ounce) can creamed corn |
Directions:
1. On medium heat, cook onions, potatoe, & garlic until sofened.
2. Chop all herbs and add to mixture.
3. Add the 3 cups of chicken stock and bring to a boil.
4. add pumpkin & black bean, bring to second boil.
5. Using a hand blender or a regular blender, puree the soup. (if you are using a regular blender, puree soup in small batches).
6. Put soup back in pot, add creamed corn & heat.
7. (Dress soup however you wish, Grated monterey jack cheese, sour cream or guacemole go great).
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