3 cans of black beans
1 can tomatoes
2 T olive oil
1 soft ball sized white onion diced
1/2 c shallots diced
4 to 5 cloves of garlic diced
1 1/2 T cumin
2 C of pumpkin (This is about 1 1/2 cans of pumpkin puree, I love pumpkin tho so i'd throw in the extra but If you are not a pumpkin fanatic like me you could just use one can)
1/4 C red wine
2 - 4 cups of stock (I used vegetable but beef would probably add more flavor and go better if you decide to add ham or bacon)
Chili Powder or Cayenne Pepper
Salt & Pepper
optional chopped bacon (I wanted to make this soup vegeterian, but I think it would be delicious with some bacon)
Yield: about 9 or 10 cups
Blend rinsed beans and tomatoes in food processor. ( left the beans just roughly blended, and even some whole ones since I like soups with texture )
Saute onion, shallots, cumin, salt and pepper (and bacon if using) in olive oil for about 5 minutes. Add in black bean tomato puree, and pumpkin, once combined add stock and wine. Let simmer for about 25 minutes and season with additonal salt, pepper, and chili powder.
This soup is thick and hearty, more like a chili, you can add more stock if you want to have a thinner soup, and also you could use an immersion blender if you want to make it a little smoother and less chunky.
This printable recipe from StartingtoSimmer.blogspot.com
