Soup is an easy way to make a quick, meatless meal.
Last night Mom and I made Chipotle Pumpkin Black Bean Soup.
With its beans and veggies, and served with yogurt, a sweet relish, and some crusty multi grain bread, this soup was a complete meal.
Since this was a Rachael Ray recipe, it was super fast to put together.
Saute garlic and onions.
Add chipotles and beer. (We used a Post Road Pumpkin)
Add pumpkin and vegetable stock.
Season with salt, pepper, and cumin.
Add black beans, puree slightly.
Simmer 10 minutes.
We garnished the top with a relish of chopped apple, red onion, dried cranberries, and lemon juice.
Along with a big dollop of Greek yogurt.
The crusty chewy multi grain bread was the perfect dipper.
I have made this soup before, and Jerry was never a fan.
But yesterday both he and my brother gobbled it up.
I think it was because we pureed the black beans a little. Beans are usually Jerry’s least favorite part of any meal. Using the immersion blender meant less whole beans and a nice thick soup.
Low in calories, high in fiber, and big on taste!
This is one of my go-to winter soups.