Lunch couldn’t come soon enough today. I was hungry, yes; but I was more excited than anything else to dig back into my leftovers of last night’s Pumpkin Black Bean Soup.
Oddly enough, I actually found this recipe last week while looking through some things on the 10lb. Slimdown Xtreme DVD set. Of course, when I went to look for it today, I couldn’t find it anywhere (if anyone else does find it, please let me know so I can link to it!).
Luckily, I printed it out for myself, so I’ll give you my recipe, which is pretty similar to that one.
I even made sure to consult my own notes on how to write a better recipe for typing this one out.
Pumpkin Black Bean Soup
Just in time for the start of fall! Try cooking up a batch of this flavorful, comforting soup to enjoy on a nice cool, fall evening. Pair it with some warm, crusty bread for a meal that can’t be beat.
Prep Time: 15 mins
Cook Time: 30 mins
- 1-1/2 tablespoon olive oil
- 1 yellow onion, diced
- 3 stalks celery, diced
- 3/4 cup diced carrots
- 3 cloves garlic, minced
- 1 cup red wine (I used Pinot Noir)
- 3 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) can pumpkin
- 1 (15-ounce) can diced tomatoes, undrained
- 4 cups low-sodium vegetable broth
- 1 tablespoon ground cumin
- 1/2 tablespoon hot sauce (or more, to taste)
- salt and pepper
- Heat olive oil in a large pot over medium-high heat.
- Add onion, celery, and carrots to hot pan and sauté until vegetables have softened, about 5-6 minutes. Add garlic and sauté 1 additional minute.
- Pour red wine over vegetables in the pot and let simmer until the wine has reduced by about half.
- Add all remaining ingredients and bring up to a boil. Reduce heat to low and let simmer 25 minutes.
- Season with salt and pepper to taste. Serve and ENJOY!
I paired my nice, warm bowl of soup this afternoon with a toasted English muffin topped with some butter, which made for a perfect meal on this cool, dreary day.