|All dressed up with sour cream and cilantro. Ready to eat!|
I tweaked the recipe a bit. Shocking! Thanks to Fake Meats, I made it gluten free and vegan using Soy Curls. I soaked them and cut them up. I like a bit of texture in my soup. I've also made it with cut up cooked chicken and chicken broth or beef broth. For me the secret is in the sour cream. I add a dollop of sour cream to mine, and it just comes together. It does dirty the blender, but it's worth it.
Black Bean Pumpkin Soup
3 (15 oz) cans of black beans, drained and rinsed
|That onion does not look medium...|
1-2 tbsp butter
1 medium onion diced
4 cloves of garlic
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1/4 tsp cayenne pepper
a bay leaf
2 1/2 tbsp apple cider vinegar
1 (14.5 oz) can pumpkin puree
2 cans (about 4 cups) vegetable broth
Optional and Tasty...
1 cup Soy Curls, soaked for 10 min and cut up
1/2 cup corn
1. Put the diced tomatoes and two cans of black beans in the blender and puree. Put them in that order or you may have to add some of the broth to get it to puree. If you want a chunkier soup with a thinner broth puree only one can of black beans.
2. Saute the onion and garlic in butter. The original recipe calls for more butter. I couldn't do it. Do as you will. When the onions have softened add all the other ingredients. I pour a little broth in the blender to get as much of the remaining contents out and for easier cleaning. Simmer for 25 minutes stirring occasionally.
|Even enjoyed by my little critics.|