Ingredients
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1 1/2 cups canned tomatoes, petite diced, drained
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2 (15 ounce) cans black beans, drained and rinsed
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1 teaspoon olive oil
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cooking spray
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1 teaspoon ground cumin
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3 garlic cloves, minced
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3 cups chicken broth
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2 tablespoons sherry wine vinegar
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1/2 teaspoon fresh ground black pepper
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1 (15 ounce) can pumpkin
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2 tablespoons dry sherry
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1 cup queso fresco, crumbled
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pumpkin seeds
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1 1/2 cups onions, finely chopped
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1/2 cup green onion, sliced
Instructions
- Place tomatoes and beans in a food processor, process until about half of the beans are smooth. Set aside.
- Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan, sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil.
- Ladle about 1 cup of soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions. Garnish with pumpkin seed kernels, if desired.