Pumpkin Black Bean Soup

Half Hearted Chef's Note:

This thick, rich soup is delicious on a chilly day. Great accompaniment to your holiday turkey - especially if you or someone you love is a vegetarian.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 4 tablespoons margarine
• ½ cup onion , chopped
• 2 garlic cloves , minced
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 3 (15 ounce) cans black beans , drained and rinsed
• 1 (14 ½ ounce) can diced tomatoes
• 1 (16 ounce) can pumpkin puree
• 4 cups vegetable broth
• 3 tablespoons balsamic vinegar

Directions:

1. Melt margarine in a large pot.
2. Add onion, garlic, cumin, salt, pepper, cinnamon and allspice and cook on low-medium heat until the onion and garlic begin to brown.
3. Add the beans, tomatoes, pumpkin and broth to the pot.
4. Using a stick blender, puree ingredients.
5. Simmer uncovered, until thick, about 40-45 minutes.
6. Before serving, stir in the balsamic vinegar.

Reviews

[*Parsley*]

Fantastic! The texture was nice and thick. I blended it as directed, but just left a tad bit unpureed. I thought it was spiced perfectly, without being "spicy." The final touch of the balsamic vinegar was fabulous. Thanx for a healthy delicious soup!