Pumpkin Black Bean Soup

Last year, we started doing a theme on Wednesdays, in the winter we did a soup every week. It turned out really well last year, so continued with salad in the spring, grilling in the summer, and sandwiches in the fall. This winter again we are doing a soup theme again since we have so many more soup recipes.

Check out the collection of soups we had last year here.

This recipe is from Cooking with Josh.

-1 tablespoon olive oil
-1/2 onion, chopped
-3 cloves garlic, chopped
-1 1/2 teaspoons cumin
-1/2 teaspoon thyme
-2 15 ounce cans black beans, rinsed and drained
-1 15 ounce can pumpkin
-1 14.5 ounce can diced tomatoes
-1 14 ounce can vegetable broth
-1/2 cup water
-1 cup ditalini-1/2 teaspoon salt
-1/8 teaspoon cayenne pepper

Heat the onion and garlic in the olive oil on medium heat.
Mix in cumin, thyme, and black beans.
Add the tomatoes, pumpkin, vegetable broth and water.
 Bring to a boil, then simmer on low for 10 minutes.
In a separate pot, cook the macaroni.
Add to the soup for another minute or two.
Stir in the salt and cayenne.

This was one of my favorite soups. There was not a lot of prep work, everything just went right into the pot. It didn't really taste like pumpkin, I thought that would be overwhelming, but it just made it taste creamy. I was glad I added the macaroni, it made it more of a thick soup, it was really filling, and a bowl was great as a meal on its own.


Popular Posts