Hearty Pumpkin and Black Bean soup

(from kylerhea’s recipe box)

Source: Simply Organic

Categories: Beans, Black Beans, Fall, November2013, Pumpkin

Ingredients

• 3 tablespoons butter
• 1 small white onion, diced
• 1 teaspoon sea salt, divided
• 1 (3.5 lb.) pumpkin, seeded, peeled and diced
• 1 cup fresh baby spinach
• 3 (15 oz.) cans black beans, drained
• 1 (16 oz.) can diced organic tomatoes
• 3 cloves garlic, minced
• 1/2 teaspoon Simply Organic® black pepper
• 4 cups organic vegetable broth (or beef broth)
• 1 teaspoon Simply Organic® thyme
• 1/2 teaspoon Simply Organic® sage
• 1 teaspoon Simply Organic® rosemary
• 1/4 teaspoon Simply Organic® cayenne
• 1/2 teaspoon Simply Organic® chili powder
• 2 tablespoons pumpkin seeds
• Parmesan cheese, for serving

Directions

1. Heat butter in a large soup pot. Add onions, sprinkle with ¼ teaspoon sea salt; cover and cook for 3 to 4 minutes or until onions are tender. Add diced pumpkin, spinach, black beans, tomatoes, garlic, pepper, broth, thyme, sage, rosemary, cayenne, chili powder and remaining sea salt. Bring to a simmer and cook for 20 minutes or until the pumpkin is tender.

2. Remove from heat; serve warm. Sprinkle with pumpkin seeds and Parmesan cheese.

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