As promised, here’s the black bean soup that accompanied my Pumpkin Gruyere Focaccia the other evening. Branden contributed this part of the meal as my foot had had about enough by the time the bread was on its second of three rises. This was a pretty simple dish and yielded excellent results – our entire meal had a very “Fall” feel to it. Ah, tis the season.
Sorry about the photo, we kind of forgot about the garnishes until we had already started eating and the camera battery had died. I promise it was really pretty!
- 1 1/2 cups drained diced canned tomatoes $
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 teaspoon olive oil $
- Cooking spray
- 1 1/2 cups finely chopped onion $
- 1 teaspoon ground cumin
- 3 garlic cloves, minced
- 3 cups fat-free, less-sodium chicken broth $
- 2 tablespoons sherry vinegar
- 1/2 teaspoon freshly ground black pepper
- 1 (15-ounce) can pumpkin $
- 2 tablespoons dry sherry
- 1 cup (4 ounces) crumbled queso fresco
- 1/2 cup sliced green onions
Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.
Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in sherry. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions.