Pumpkin Black Bean Soup
A delicious black bean pastrami soup with pumpkin, tomatoes, onion, and garlic in a flavorful beef broth
1 onion, chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon ground black pepper
2 tablespoons butter
4 to 4 1/2 cups freshly cooked black beans*
1 1/2 cups fresh or canned tomatoes, diced
3/4 teaspoon sugar
4 cups beef broth
16 ounces (2 cups) pumpkin puree
1/3 to 1/2 pound turkey pastrami, diced or chopped**
3 tablespoons red wine vinegar
1. In a 6-quart stock pot, saute the onion, garlic, cumin and pepper over moderate heat, until onions are translucent.
2. Add beans, tomatoes, sugar, broth and pumpkin, stirring to combine. Simmer uncovered for 25+ minutes.***
3. Add pastrami and vinegar and heat through.
*Can substitute three 15-ounce cans of black beans, rinsed and drained. The original recipe also said to puree the beans, but we like them left whole!
**I order my turkey pastrami thin sliced and then dice it for this. You could also use turkey ham.
***This soup can be simmered or covered and left heated on low until ready to serve. However, it does need to be simmered for at least 25 minutes.
This soup is delicious! It has an amazing flavor, and actually doesn't taste like pumpkin at all. The vegetables and seasonings are just the right balance, and the addition of pastrami and red wine vinegar at the end is the final touch necessary for what I would consider to be a perfect soup recipe! My rating: 10/10