Dave and I have been talking recently about how we'd like to make more homemade soup. It's one of our go-to meals in the winter and the store bought varieties are always good, but I know I can make more for less and healthier versions if I make some myself. Yesterday, I had an idea to incorporate the last can of pumpkin in my cupboards into a soup, we have tons of black beans waiting to be used and since we love this soup, I thought I'd give the combo a try.
This recipe is really easy and makes a huge batch of soup to last you throughout the week or to freeze for later.
Blend 2 cans of drained black beans and the can of unsalted diced tomatoes in a food processor and blend until smooth, set aside.
Melt the unsalted butter on medium heat in a large soup pot, add in garlic and onion. Heat until the onion has softened a bit.
Stir in the bean and tomato mixture, remaining can of beans, veggie broth, can of pumpkin, and spices. Mix and simmer for 25 minutes. Add extra sea salt, if needed.