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Ingredients1 h servings 426 cals
Original recipe yields 4 servings
- Combine olive oil, red onion, garlic, cumin, salt, cinnamon, black pepper, and allspice in a large pot over medium-low heat; cook and stir until onion and garlic are browned, about 5 minutes.
- Combine 2 cups vegetable broth, black beans, and tomatoes in a blender; puree until smooth.
- Pour remaining 2 cups vegetable broth, pureed black bean mixture, and pumpkin puree into the pot. Simmer soup, uncovered, until thick, 40 to 45 minutes. Stir in balsamic vinegar before serving.
- Cook's Note:
- For the veggie broth, you'll need 2 cans plus 1/4 cup water. Don't buy 3 cans.
Per Serving: 426 calories; 15.3 g fat; 57.7 g carbohydrates; 16.5 g protein; 0 mg cholesterol; 2196 mg sodium. Full nutrition