Pumpkin and Black Bean Soup

Serves: 4

Ingredients

• 4 tablespoons butter (1/2 stick)
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 2 15 oz, can black beans, drained & rinsed
• 1 15 oz can pumpkin puree (or 1 ½ cups)
• 1 cup tomato puree
• 4 cups low sodium chicken stock or homemade vegetable stock
• 1 Tablespoon
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper

Preparation Steps

1. Melt butter in stockpot over medium-low heat. Add onion and garlic, then add cumin, salt & pepper, stir to blend then cook over low heat 5 minutes, stirring occasionally.
2. Add vegetable stock, tomatoes, pumpkin, black beans. Bring to a boil, then lower to a simmer for 25 minutes. Stir occasionally & the soup will blend well.
3. The soup can be served as-is or use an immersion blender to create thick rich soup. Either way you have a protein rich soup for your family.
4. Enjoy this hearty & healthy today, then store in the fridge or freeze for leftovers on a busy day.