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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This thick, rich soup is delicious on a chilly day. Great accompaniment to your holiday turkey - especially if you or someone you love is a vegetarian. Ingredients:
4 tablespoons margarine |
1/2 cup onion, chopped |
2 garlic cloves, minced |
1 tablespoon ground cumin |
1 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
3 (15 ounce) cans black beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes |
1 (16 ounce) can pumpkin puree |
4 cups vegetable broth |
3 tablespoons balsamic vinegar |
Directions:
1. Melt margarine in a large pot.
2. Add onion, garlic, cumin, salt, pepper, cinnamon and allspice and cook on low-medium heat until the onion and garlic begin to brown.
3. Add the beans, tomatoes, pumpkin and broth to the pot.
4. Using a stick blender, puree ingredients.
5. Simmer uncovered, until thick, about 40-45 minutes.
6. Before serving, stir in the balsamic vinegar.
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