3/50 Pumpkin-Black Bean Soup
3 c water
3 1-cup chicken bouillon cubes
2 large garlic cloves, minced
1 T ground cumin
2 t dried oregano
1 15.5-oz can pinto beans, rinsed and drained
2 15-oz can black beans, rinsed and drained
1 15-oz can pumpkin
3/4 c medium salsa
½ t salt
1/8 t black pepper
5 c fresh spinach, lightly packed
1 In a 6-qt stockpot, bring first 5 ingredients to a boil, dissolving bouillon cubes.
2 Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer uncovered for 20 minutes stirring occasionally.
3 Stir in spinach; cook until wilted, 3–5 minutes.
This is a very fall soup. It’s warm and earthy base flavors made every muscle in my body just relax for a moment to eat and enjoy. But, there was one major aspect that prevented total enjoyment, the spinach. I like spinach, raw and cooked, but it just didn’t match the comfort-mode of this soup. So the main change I would make to this recipe would be: spinach out; corn in. Corn, with a bit of a crunch to counter the creaminess of the beans and a bit of sweetness to help accentuate the pumpkin through the cumin-oregano-garlic base, is what this soup needed. So, instead of stirring in some spinach during those last 3 minutes of cooking, eliminate that entire step! Stir in a 10-oz bag of frozen corn in the same step with the beans, pumpkin, etc. At least, this is what I’m going to do with I make this soup again!
If you’d like to see the original recipes my posts are based on or read Taste of Home’s article that inspired my 50 Soups in 25 Weeks blogging, go to: https://www.tasteofhome.com/collection/soups-to-keep-you-warm-this-fall/.