Ingredients
2 Tbsp olive oil
1/2 Cup chopped sweet onion
2 minced garlic cloves
2 tsp cumin
1/2 tsp cinnamon
1 tsp kosher salt
1/2 tsp black pepper
2 16oz cans black beans drained and rinsed
1 14.5oz can diced tomatoes
1 15-16oz can pumpkin
4 cups chicken broth
1 TBSP balsamic vinegar
Preparation
Place oil, onion, garlic and spices in large soup pot. Cook on low to med heat until the onion and garlic are softened. Puree beans and tomatoes in food processor. Add pureed bean mixture pumpkin and broth to the pot. Simmer uncovered until thick - about 45 min, stirring occasionally. Stir in balsamic vinegar.
