Total Time
7hrs 30mins
Prep 30 mins
Cook 7 hrs

Beth Hensperger

Ingredients Nutrition


  1. Place beans, tomatoes, onion, shallots, garlic, cumin, broth, pumpkin, and sherry in a slow cooker; stir to combine.
  2. Cover and cook on LOW for 6-7 hours.
  3. Puree the soup in the cooker with a handheld immersion blender (or in batches in a food processor).
  4. Add in vinegar; stir to combine; add salt, if needed.
  5. Serve hot with a dollop of sour cream and toasted pumpkin seeds sprinkled on top.
Most Helpful

wow I loved this recipe, one of my new favorites

noelle319 November 08, 2008