13-Minute Meals: Pumpkin Black Bean Soup by Chef Suzanne


Recipe by Chef Suzanne

3 15 oz. cans black beans rinsed and drained

1 cup diced tomatoes

¼ cup butter

1 cup chopped onions

4 cloves garlic chopped

4 cups vegetable stock

2 teaspoons cumin

1 teaspoon salt

1 teaspoon pepper

1 29 oz. can pumpkin puree

½ cup dry sherry

½ cup chopped cilantro

¼ sour cream


In stock pot, melt butter.  Add onions and cook until translucent. Add vegetable stock, drained black beans, tomatoes, sherry and pumpkin.  Heat for 10 minutes and add salt, pepper and cumin. Simmer on stove for 30 minutes and place in blender to puree or blend with stick mixer.  Garnish with cilantro and sour cream if desired.  You may also place all ingredients in a crock pot on high for 13 minutes reduce to low when you leave for work and it will make a great meal when you arrive home!