The worse the photo, the better the flavor :)
Source: It's Thyme to Cook | Serves: 4-6 | Time: 40 min
Changes: used vegan butter; replaced chicken broth with veggie broth;
Ingredients
2 15 oz cans black #beans, rinsed and drained
1 15 oz can diced #tomatoes
2 tbsp vegan butter
1 medium onion chopped
Kosher salt & pepper to taste
2 cloves minced garlic
3 cups veggie broth (homemade to reduce sodium)
1 15 oz can pumpkin puree
2 tbsp apple cider vinegar
2 tbsp sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp allspice
Instructions
Pour the drained rinsed black beans and the tomatoes (with the tomato juice) into a food processor or blender and puree until smooth. Set aside.
Melt vegan butter in a soup pot. And onion, season with salt and pepper and saute until soft (I like to cover the pot, which helps to speed the process.) Add garlic and continue to saute for 1 minute.
Stir in the bean/tomato puree and remaining ingredients. Mix until well blended and simmer for 20 minutes. If the soup seems too thick you can add additional broth. Serve with a drizzle of cream, if preferred. Enjoy!