With Hurricane Sandy hitting us hard in the NYC-area, I feel so fortunate to have spent the day with my family with power and water. To keep my mind off of the impending storm, I spent the day with crafting with my girls, cleaning up a bit and making soup. It has been awhile since I made an original soup, and unfortunately in took a hurricane to inspire me to do so. In creating this soup, I knew I wanted to incorporate pumpkin since we had around six of them at home and black beans and sweet potatoes also seemed like a great fit that is both comforting and healthy. I also added in some bay leaves, garlic, onion, nutmeg and cinnamon for flavors and let it cook for over three hours, which created a rich and creamy recipe. I then topped it with some manchego cheese, simply because I really love it with beans and served it with crunchy bread that made for a delicious lunch – despite the gloomy day outside. Enjoy and stay safe!

Pumpkin Black Bean Soup
3- 5 cups of water
2 cups of dry black beans, rinsed
1 sweet potato, cut up
2-3 long carrots, cut up
1 red onion, chopped up
4 cloves garlic, minced
3-5 bay leaves
1/4 cup pumpkin, cut up
1 can pumpkin puree
tablespoon of cinnamon
teaspoon of nutmeg
salt and pepper

Directions
Boil 2-3 cups of water in a pot. Cut up the bay leaves, garlic and onions and let boil. Add the black beans and let cook for about an hour. Add the sweet potato, carrots, pumpkin, pumpkin puree, nutmeg, cinnamon, tomatoes and salt and pepper. Add more water if needed and let cook for another hour, stirring periodically. Enjoy and top with cheese or sour cream, if desired.

Posted: Monday, September 16th, 2013 @ 12:40 am
Categories: vegetarian and vegan soups.
Tags: , , , .
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