I made this one up on my own after I learned how to cook well enough. All kinds of beans can be used, black beans do very well as do pinto beans, but regular red or dark red kidney beans are my favorite with this particular soup. You can also substitute pumpkin puree for squash puree! I think the green onion goes perfect with the mix but a small can of green chiles works well too. This is a great soup to have in the fall. Yields about 4 medium-sized servings.
- 473.18 ml vegetable broth
- 354.88 ml pumpkin puree
- 453.59 g can dark red kidney beans
- 226.79 g corn (one small can works, or use half of a bigger one that's 14-15 oz)
- 1 green onion, chopped (or small can of green chiles)
- 14.79 ml canola oil
- 1 garlic clove, peeled and mashed (or use 1 tsp of that liquid-y minced garlic)
- 9.85 ml onion powder
- 1.23 ml black pepper
- 1.23 ml kosher salt
- 2 sprig fresh cilantro
- 0.25 ml ground ginger
- Rinse and drain the beans and corn, put them aside for now.
- Bring the broth to a boil, then reduce the heat.
- Meld the pumpkin puree into the broth, stirring well, until completely incorporated.
- Stir in the beans.
- Add the oil and garlic and incorporate, then lower the heat and let it simmer for a few minutes.
- Add the corn and green onion (or the rinsed chiles if you're using those) and stir them in well.
- Mix in the dried ingredients and incorporate. Then put in the cilantro.
- Raise the heat a little and let it simmer until thick and bubbly, about 15-25 minutes.