Recipe Name Black Bean Soup Submitted by csth Recipe Description Instructions 1. In a large pot heat the oil until shiny, then turn to medium low. Add the onion, garlic, cumin, kosher salt, cinnamon, allspice, pepper, and cayenne and stir often until the onion has softened. About 3 to 4 minutes. 2. In a food processor puree the beans and tomatoes. Add the puree, pumpkin and broth to the pot. 3. Simmer uncovered until thick, stirring often while scraping the bottom, about 30 minutes or until desired thickness. Salt to taste and garnish as desired. Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 30 Ready In (minutes) 40

Ingredients Amount Measure Ingredient 3 tablespoons olive oil 1 medium (2-1/2" dia) Onion, chopped 3 cloves garlic minced 1 tablespoon Spices, ground cumin 1 teaspoon salt 1 teaspoon cinnamon, ground 1/2 teaspoon cayenne pepper 2 cans (15 oz) black beans, canned, drained 14 1/2 ounces diced tomatoes 2 cups pumpkin, canned (15 oz/) 4 cups chicken broth or stock Steps Sequence Step 1 Instructions 1. In a large pot heat the oil until shiny, then turn to medium low. Add the onion, garlic, cumin, kosher salt, cinnamon, allspice, pepper, and cayenne and stir often until the onion has softened. About 3 to 4 minutes. 2 2. In a food processor puree the beans and tomatoes. Add the puree, pumpkin and broth to the pot. 3 3. Simmer uncovered until thick, stirring often while scraping the bottom, about 30 minutes or until desired thickness. Salt to taste and garnish as desired.