Black Bean Pumpkin Soup
If you make only one recipe from the blog, it should be this soup. It will become your favorite also.
Ingredients:
3 15oz. cans black beans
1 cup diced tomatoes, drained
1 1/4 cup diced onions
1/2 cup minced shallot
4 garlic cloves
1 tablespoon + 1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup butter
1 16 oz. can pumpkin puree
3 to 4 tablespoon sherry vinegar
1/2 cup dry sherry optional*
Directions:
Drain and rinse the black beans. In a 6 qt stock pot sauce onion and shallot, when transparent add crushed garlic and stir for one minute. Stir in beans, pumpkin puree, and sherry, until combined. Add enough chicken stock to correct the consistency and simmer uncovered, stirring occasionally for 25 minutes. Season to taste.
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