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Black Bean and Pumpkin Soup
Serve with cornbread and green salad for a complete meal that everyone will enjoy.
Serves 6
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 1 |
Tb |
Vegetable Oil |
|
| 1 1/2 |
C |
Onion, chopped |
|
| 3 |
Tsp |
Garlic, minced |
|
| 1 |
Can |
Black beans - 15 oz each, drained |
|
| 1 |
Can |
Whole Tomatoes - 15 oz, drained |
|
| 1/2 |
Tsp |
Salt |
|
|
|
Pepper to taste |
|
| 1 |
Can |
Pumpkin - 15 oz |
|
| 3 1/2 |
C |
Vegetable or Chicken Broth |
|
| 1 |
Tsp |
Cumin |
|
| 2 |
Tb |
Dry Sherry |
|
|
|
Sour cream for serving |
|
|
Instructions
In a large pot, heat oil over medium high heat. Add the onions and garlic and saute until softened about 5 minutes. Chop the beans and tomatoes in
a blender or food processor until they are pureed with some chunks remaining. Add them to the pan. Add the remaining ingredients, except the sour cream. Mix the soup well, bring it to a gentle boil and
simmer for 20 minutes. Serve with a spoonful of sour cream.
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