The Bean's the Thing

It's no secret: I love beans and I love soups. I'm constantly on the prowl for new, fast, vegetarian soup recipes that I won’t feel too guilty about if I eat a huge bowl. On a day like today, when it’s SNOWING IN ATLANTA, I’m especially in the mood for a piping bowl of beany goodness, possibly accompanied by a Manchego grilled cheese sandwich. Oh, and I split this recipe in half (because even Mike can only eat so much bean soup), so I have about a cup of pumpkin puree left that is just begging to be turned into pumpkin crème brulèe this weekend (stay tuned for that recipe).

And just so no one thinks I’m fronting, I can’t take any credit at all for this dish—I lifted in straight from an issue of Everyday with Rachel Ray. Now there’s a woman who understands the importance of a good bean soup. Enjoy!

Curried Pumpkin and Black Bean Soup

Serves 4.

2 tbsp. extra virgin olive oil
1 medium onion, diced
3 cups chicken or vegetable stock
14.5 oz diced tomatoes
15 oz. black beans, liquid drained
15 oz. pumpkin puree*
1 c. heavy cream
1 tbsp. red curry powder
1.5 tsp. cumin
1/2 tsp. cayenne (or chipotle chili) pepper
salt
scallions or chives for garnish
sour cream for topping

Heat a soup pot over medium and add the olive oil. When the pot’s hot, add the onion and sauté 5 minutes. Stir in the broth, tomatoes, black beans and pumpkin and bring to a boil. Reduce heat to medium low and simmer, uncovered, about 10 minutes. Stir in the cream, curry, cumin and cayenne and simmer 5 more minutes. Season with salt to taste and serve with scallions or chives and sour cream on top.

*Side bar- Make sure you don't grab canned pumpkin pie filling on accident. That would make the soup... unique.