Thursday, October 25, 2012

Black Bean Pumpkin Soup

I'm starting to get into soup. I think it's because of the weather and foliage and whatnot. I was on Food Gawker the other day just browsing for an easy fall soup recipe and stumbled upon one that looked pretty delicious. It's a smoky/spicy black bean soup with pumpkin in it as well. I made it last night and it was incredibly easy and yummy too! This recipe is not mine, my only adjustment was replacing the ground chipotle pepper with cayenne pepper (since I had it on hand) and using more than suggested. If you are the type of person who needs meat in their soup, I'd suggest chorizo since it has that smoky and spicy flavor already in it.

Black Bean Pumpkin Soup

2 15oz cans of black beans, rinsed and drained
1 14.5oz can of diced tomatoes
1 15oz can of pumpkin puree
3 cups low sodium chicken broth
1 cup diced onion
3-4 cloves of garlic, diced
1 Tbl olive oil
3 tsp cumin
2 tsp paprika
1/2 tsp S+P
1/2 tsp cayenne pepper
3 tsp balsamic vinegar

Heat a dutch oven/large pot over medium low heat. Add the onions and cook until almost translucent. Add the garlic and cook until onions are completely translucent. Add the spices to the onions and garlic and cook for an additional 2 minutes.While these are cooking, puree your beans, tomatoes, and half of the chicken broth in a blender or food processor. Add the mixture along with the rest of the broth and the pureed pumpkin to the pot. Turn the heat down to low and let cook for about 15-20 minutes. Add the balsamic at the very end and serve. You can garnish with anything from sour cream, to shredded cheese, to tortilla strips. 

Nutrition Facts (for 1 cup):
Calories: 184 per serving
Total Fat: 3.6g
Sodium: 360.4g
Carbohydrates: 34.4g
Fiber: 9.2g
Sugars: 2.2g
Protein: 5.2g

Enjoy :)