Pumpkin Black Bean Soup
Ingredients
- 4 tablespoons margarine
- 12 cup onion, chopped,
- 2 garlic cloves, minced,
- 1 tablespoon cumin, ground
- 1 teaspoon kosher salt
- 12 teaspoon black pepper, ground
- 1 teaspoon cinnamon, ground
- 1 teaspoon allspice, ground
- 3 cans (15 ounce) black beans, drained and rinsed
- 1 can (14 1/2 ounce) tomatoes, diced
- 1 can (16 ounce) pumpkin puree
- 4 cups vegetable broth
- 3 tablespoons balsamic vinegar
Directions
Melt margarine in a large pot.Add onion, garlic, cumin, salt, pepper, cinnamon and allspice and cook on low-medium heat until the onion and garlic begin to brown.
Add the beans, tomatoes, pumpkin and broth to the pot.
Using a stick blender, puree ingredients.
Simmer uncovered, until thick, about 40-45 minutes.
Before serving, stir in the balsamic vinegar.