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Pumpkin Soup with Black Bean and Bacon
Serves 4 |
A great addition to an Autumnal menu.
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Ingredients:
| 1 tablespoon olive oil |
| 1 yellow onion, chopped |
| 4 cloves garlic, minced |
| 1 1/4 tablespoons cumin |
| 1/2 teaspoon cinnamon |
| 1/4 teaspoon cayenne pepper |
| 2 cans vegetable broth, 15 oz. each |
| 1 can pumpkin puree, 15 oz. |
| 1 can diced tomatoes with juice, 16 oz. |
| 3 cans black beans, undrained, 15 oz. each |
| 1/2 lb bacon, cooked and diced |
| 1/4 cup dry white wine |
| 2 tablespoons apple cider vinegar |
Directions:
- Pour olive oil into a pot, bring to medium heat. Add red onion, garlic, cumin, cinnamon and cayenne pepper to the pan and saute until the onions are a light golden brown. Pour vegetable broth, pumpkin, tomatoes, black beans, bacon, white wine and apple cider vinegar into the pan. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Spoon into serving bowls and enjoy!
| Cooking Method: | Stovetop |
| Main Ingredient: | Pumpkin Puree, Black Beans, Ham |
| Course: | Soup |
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