Black Bean and Pumpkin Soup

Name: Black Bean and Pumpkin Soup
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Yield: 8-10 serving(s)
Ingredients: 3 (1275.72 g) can black beans, drained and rinsed; 411.06 g can diced tomatoes, drained; 1 large yellow onion, choped; 2 large shallots, chopped; 3-4 garlic cloves, crushed; 7.39 ml ground cumin; 946.36 ml beef broth; 453.59 g can solid-pack pumpkin; 118.29 ml dry sherry; 44.37 ml sherry wine vinegar; salt; sour cream, for garnish; toasted pumpkin seeds, for garnish

Submitted by ratherbeswimmin

"Beth Hensperger"

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Ready In:: 7hrs 30mins
Ingredients:: 13
Serves:: 8

ingredients

3 (1275.72 g) can black beans, drained and rinsed
411.06 g can diced tomatoes, drained
1 large yellow onion, choped
2 large shallots, chopped
3-4 garlic cloves, crushed
7.39 ml ground cumin
946.36 ml beef broth
453.59 g can solid-pack pumpkin
118.29 ml dry sherry
44.37 ml sherry wine vinegar
salt
sour cream, for garnish
toasted pumpkin seeds, for garnish

directions

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