Black Bean Pumpkin Soup
by Swanson Health
Gluten Free
Low Carb
Low Fat
Low Sodium
Full of Fall flavors and fragrant spices, this creamy soup will quickly become a favorite for cold evenings. Delicious, filling and takes less than one hour to prepare!
  • 3 (15 oz) cans organic black beans, rinsed and drained
  • 15 oz can organic crushed tomatoes
  • 1 1/2 cups fresh onion, chopped
  • 4 cloves fresh garlic, minced
  • 5 teaspoons organic ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 stick butter
  • 4 cups beef broth
  • 15 oz can pumpkin puree
  • 1/2 cup dry red wine
  • 1/2 pound cooked ham, diced
  • 4 tablespoons balsamic vinegar
  • Instructions:
    1. In a food processor or blender coarsely puree beans and tomatoes.
    2. In a 6 quart heavy kettle cook onion, garlic, cumin, salt and pepper in butter over medium heat, stirring until onion is softened and beginning to brown.
    3. Stir in bean puree. Mix in broth, pumpkin and red wine until combined and simmer uncovered, stirring occasionally, 25 minutes or until thick enough to coat the back of a spoon.
    4. Just before serving, add ham and vinegar and simmer, stirring, until heated through.
    5. Season with salt and pepper to taste.
    6. Optional: Garnish with toasted pumpkin seeds and shredded cheese.
    Nutrition facts (per serving):