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Pumpkin Mixed Bean Soup

Prep Time 10 minutes
Total Time 10 minutes
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Servings

8 Servings

Ingredients

  • 1 medium onion chopped
  • 6 cloves garlic minced
  • 4 tablespoon butter/parve margarine/olive oil
  • 3 tablespoon ground cumin
  • 1-2 salt or to taste
  • 4 cup broth I use parve chicken
  • 2 -15 oz can black beans drained and rinsed
  • 1 - 15 oz can kidney beans drained and rinsed
  • 1 - 15 oz can garbanzo beans drained and rinsed
  • 1 - 29 oz can pumpkin not pumpkin pie filling!
  • 1 - 14 oz can diced tomatoes and their juice I usually use a 28 oz can to make a bigger batch
  • 1/4 cup dry sherry
  • 1/4 can white wine vinegar It's fine if you prefer red wine vinegar
  • 1-3 teaspoon ground cinnamon to taste (optional)
  • 1-3 teaspoon rosemary to taste (optional)
  • 1-2 teaspoon ground coriander to taste (optional)
  • 1-2 teaspoon ground ginger to taste (optional)
  • salt pepper to taste
  • 1-2 pinch ground cayenne pepper
  • Sour cream cilantro as garnish (optional)

Instructions

  • In a large soup pot, sauté butter or margarine, onion, garlic, cumin, cinnamon, coriander, rosemary, ginger, pinch cayenne and salt on med-high heat for 5 minutes.
  • Add black beans, kidney beans, garbanzo beans, tomatoes, broth, pumpkin and sherry.
  • Simmer for 45 minutes to an hour.
  • Before serving, stir in white wine vinegar and season with salt and pepper. You can use an immersion blender to purée the soup if you'd like but it's entirely personal preference. I usually leave it chunky.
  • Garnish with a dollop of sour cream and cilantro if desired. Enjoy!