Tuesday, November 1, 2011

Halloween Soup

Um, so should I address the fact that I haven't posted on this blog in like months, or just ignore that and share this awesome recipe with all of you?? I do have my reasons...maybe I'll get to those on another post. But for now...here is the recipe! My friend Heidi made this for a get-together we were both at recently and everyone there requested the recipe. She shared it with all of us, so I'm sure she won't mind me sharing it with all of you. Imagine my delight when I made it tonight and discovered that it's not only tasty and filling but it's only about 75 calories per cup (give or take--this is not an exact science!!) For someone who tries to stay around 1200 calories a day that is AWESOME!! And it's awesome for the rest of you, too!

So chop up and bake those Jack O Lanterns before they rot and make yourself some...

Black Bean and Pumpkin Soup

3 cans black beans, rinsed and drained
1 can diced tomatoes, drained
1 TBSP butter
1 medium onion, diced
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
2 tsp. cumin
2 cans chicken broth
1/2 cup water
1 can pumpkin puree--I used about 3 cups fresh pumpkin puree

In a blender puree beans and tomatoes with a bit of the broth in several batches. In a large pot, melt butter on medium heat. (I cut the butter in half and used Pam instead.) Add onions, garlic, salt, pepper and cumin. Cook 6 minutes until onions are soft. Stir in beans and tomato puree. Add broth and pumpkin. Mix well; simmer for about 30 minutes. Makes about 13 cups of soup--or more depending on how liberal you are with the pumpkin.

Serve with a dollop of sour cream or Greek yogurt.

Yes, my friends, you can go from this...

to this...