Tasty Tuesday: Pumpkin- Black Bean Soup!
How to Make It:
Step 1: Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.
Step 2: 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. Garnish with pumpkinseed kernels, if desired.
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 Pumpkin seed kernels (optional).
Yields: 6 servings