This is also one of those recipes, for those of you who thrive on "secret ingredients," where no one will ever figure out the secret ingredient. I mean, come on, who puts pumpkins in black bean soup? The flavor is so mellow, no one will tease it out, but boy howdy, does it work in this mix.
Now, be aware, this makes a lot of soup, but it's just because the ratios work out better in these quantities. You can half it if you want, but then you've got to store a lot of halves of cans of beans, tomatoes, and pumpkin.
Black Bean Soup
- 2-3 tablespoons butter (enough to melt and coat the bottom of a pan)
- 1 large sweet onion
- 4 shallots
- 4 garlic cloves
- 2 scant tablespoons cumin
- 1 teaspoon cinnamon
- 3 cans black beans, drained
- 1 can plain tomatoes, drained
- 1 can pumpkin puree
- 4 cups beef broth
- 1/2 cup apple cider
- 1 tablespoon apple cider vinegar
- juice of 1/2 lime
- salt and pepper, to taste
- sour cream, to garnish
Add the black beans, tomatoes, pumpkin, beef broth, and apple cider. Blend until smooth with an immersion blender (being very careful not to splash oneself completely, because that is embarrassing when it comes time to face your guests).
Bring to a boil, then reduce heat and simmer for 10 - 20 minutes, stirring frequently. Just before serving, add the vinegar, lime juice, and salt and pepper to taste. Serve in bowls, topping with a dollop of sour cream.