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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the April 2006 issue of Cooking Light. They suggest using vegetable broth to make this a meatless meal. I like that it is made up of ingredients that I usually have on hand. Ingredients:
1 1/2 cups canned tomatoes, petite diced, drained |
2 (15 ounce) cans black beans, drained and rinsed |
1 teaspoon olive oil |
cooking spray |
1 1/2 cups onions, finely chopped |
1 teaspoon ground cumin |
3 garlic cloves, minced |
3 cups chicken broth |
2 tablespoons sherry wine vinegar |
1/2 teaspoon fresh ground black pepper |
1 (15 ounce) can pumpkin |
2 tablespoons dry sherry |
1 cup queso fresco, crumbled |
1/2 cup green onion, sliced |
pumpkin seeds (optional) |
Directions:
1. Place tomatoes and beans in a food processor, process until about half of the beans are smooth. Set aside.
2. Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan, sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil.
3. Ladle about 1 cup of soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkin seed kernels, if desired.
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