It’s been a really cold winter here in LA. As a matter of fact, it was cold summer here, too. What’s goin’ on? I moved from NY to Colorado and was freezing the whole time Then I moved to Florida to get warm, then to LA to STAY warm. Something amiss, my friends!
I had some leftover pumpkin in the freezer and wanted to make room for some new stuff I was buying, so I made a soup with a great combo of ingredients that might now sound like it off the bat, but trust me. It’s really good and filling. I had it last night with just a side salad and I was stuffed by the time I finished. Of course, I have 24 oz mugs…but still…
Pumpkin Black Bean Soup
Ingredients
- 2 cans black beans, drained and rinsed
- 1 can low sodium diced tomatoes
- 2 cups pumpkin puree
- 1/2 cup red onion, minced
- 4 garlic cloves, minced
- Olive oil spray
- 4 cups low sodium chicken broth (vegans can substitute vegetable broth)
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp salt
- lots of black pepper
- 4 tbsp balsamic vinegar
Instructions
- Generously spray a 6 quart pot with the olive oil spray.
- Over med-low heat, cook onion, garlic and all the seasonings until everything is browned and cooked down.
- Puree the beans and add the pumpkin and 2 cups of the broth. Mix well.
- Add to pot and stir.
- Add rest of the broth and tomatoes and stir again.
- Simmer uncovered for another 15 minutes or so until it is warmed through.
That’s the whole thing. It’s easy, really tasty and chock-a-block full of nutrients and fiber. And warmth. It’s almost as good as my fuzzy Dalmatian slippers. Almost.
Talk to you later,
Rona
