Ingredients

4 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 tablespoon ground cumin (or more to taste)
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 (15-1/2 ounce) cans black beans, drained
1 (29 ounce can) diced tomatoes.
4 tablespoons pareve beef broth dissolved in 6 cups water
1 (29 ounce) can pumpkin
½ cup dry red wine

Preparation

In a large soup pot, sauté onion, garlic and spices in olive oil until soft. Add black beans and tomatoes. Stir in broth, pumpkin and wine and simmer, uncovered, for about 25 minutes. Puree. If desired, chopped smoked turkey can be added to the soup. Can be garnished with toasted pumpkin seeds or pareve sour cream.

Tags: black beans, pumpkin, SOUPS

This entry was posted on Sunday, September 6th, 2009 at 1:59 am and is filed under Shabbos Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.