Renee's Pumpkin Black Bean Soup

This recipe came from a friend who copied a recipe from a local Nashville restaurant. A fall favorite.

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Step 1

Drain and rinse beans before adding them to a large soup pot. Cover beans with a good inch of cold water. Add 2 bay leaves and bring to a boil.

Step 2

Reduce heat and simmer for 2 to 3 hrs or until beans are very tender. Check often you may need to keep adding water to the pot. When beans are done rough mash them with a potato masher

Step 3

Meanwhile saute garlic and veggies in 2 tablespoons olive oil till they start to soften. Add spices and saute 3 minutes more.

Step 4

Add veggies, tomatoes, pumpkin and chicken broth to pot of beans. Simmer 30 minutes or until veggies are very tender.

Step 5

Puree with immersion blender or food processor to desired consistency. Add more broth and seasoning if necessary.

Step 6

Finish soup with sherry vinegar. Add cilantro if using.

Step 7

If you like your soup spicy and smokey you can add 1 or 2, chopped, chilpotle peppers in adobo when you add the pumpkin.

Step 8

Serve with salsa and low fat sour cream.