This is a new recipe I've been wanting to try...I hear it's delicious! I'd like to adapt it to the crockpot. I'll report back after I make it and let everyone know how it turns out.
In a blender, puree:
2 cans (14 oz) diced tomatoes with green chilies (or 2 cans of tomatoes and 1 small can of mild green chiles)
1 onion
4 cloves garlic
Pour into a pot and bring to simmer over medium high heat, adding:
2 t. ground cumin
1 t. chili powder
Stir occasionally until thickened, about 5 minutes. Stir in:
4 cans (15 oz) black beans (when I use canned beans, I rinse them before adding)
1 box (32 oz) chicken broth
1 29 oz. can pumpkin
Bring to a boil and add:
1 cup brown rice.
Cover and simmer on low until rice is cooked (about 45 minutes?), stirring occasionally.
Garnish soup with lime wedges, cilantro, grated cheese, avocado, sour cream, or whatever you like.
Linked with:
- Tempt my Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Beauty & Bedlam
- Tuesdays at the Table at All the Small Stuff
- Crockpot Wednesday at Dining With Debbie
Sounds yummy! I think you could adapt this to using dried beans and fresh pumpkin if you cooked in the crock pot (or pre-cooked the beans and pumpkin to use later in the soup). Next cold day we have down here I'll give it a try; it sounds like a great mix of flavors!
ReplyDeleteWhat size of pumpkin do you use?
ReplyDeleteThis sounds like something we would just love. I like the mix of flavors. I would love for you to post this on Crock Pot Wednesday. There's a giveaway this week:)
ReplyDeleteSounds good! I've never made pumpkin soup. I'll have to try it out.
ReplyDeletePumpkin soup sounds wonderful. Geri
ReplyDeleteThanks Kara. Have a great week. The soup sounds yummy.
ReplyDeleteIs it really 4 cans of black beans? That seems like a lot, but this looks like a yummy recipe. I would probably try it in my crockpot as well.
ReplyDeleteThat soup sounds yummy! Thanks for sharing!
ReplyDeleteI am going to try this!! Thanks for sharing!!
ReplyDelete