Pumpkin Black Bean Soup

“Pumpkin and black beans may not seem like the perfect match, but this
soup will definitely prove otherwise. Savor it on a winter’s coldest days.”

Prep time: 15 mins | Cook time: 30 mins | Serves: 8
Calories: 235 | Fat: 4.5g | Protein: 10g | Carbs: 42g | Fiber: 10.5g

YOU WILL NEED:
2 tablespoons olive oil
1 yellow onion, diced
3/4 cup diced celery
3/4 cup diced carrots
3 cloves garlic, minced
1 cup red wine
3 (15-ounce) cans black beans,
drained and rinsed
1 (15-ounce) can pumpkin
1 (15-ounce) can diced
tomatoes
4 cups low-sodium
vegetable broth
1 tablespoon ground cumin
1 tablespoon hot sauce

Directions
1. Heat olive oil in a large pot over
medium-high heat.

2. Add onion, celery, and carrots to the
hot pan and sauté until vegetables have
softened. Add garlic and sauté 1 additional
minute.

3. Pour red wine over vegetables in
the pot and let simmer until the wine has
reduced by about half.

4. Add all remaining ingredients and
bring up to a boil. Reduce heat to low
and let simmer 25 minutes.

5. Season with salt and pepper to taste
and serve hot. For a smoother consistency;
puree the finished soup using a
hand-held blender or cool slightly before
transferring to a regular blender in small
batches. Return to the heat and bring
back up to a simmer before serving.

Pumpkin is extremely high in antioxidants
and beta-carotene., which can help
regenerate cells in the body. This effect
makes it a great “age reversing” food. It’s
smooth and thick consistency is a great
way to naturally thicken dishes like this
soup.