Pantry Soup aka Pumpkin Bean Soup (can be vegetarian)

Colorado Winter '12 004Colorado Winter '12 006Colorado Winter '12 008Rounding out the week with another soup recipe since it’s officially soup season. This is an oldie but goodie .

I love pumpkin as you already know by now. Since you can only really buy it from November through the Christmas Season I like to stock up for muffins, soups, etc.  I pulled out some cans of Black Beans, a can of Pinto Beans, and a can of Diced Tomatoes. This is the soup I made and it was pretty tasty. The spices I used are key, and you’ll have to check for Salt and Pepper towards the end . It wasn’t that difficult to make , I did use a lot of different ingredients but it was a good feeling to clean out the pantry at the same time! This is a warm wonderful soup, perfect for a cold winter day or evening. I did use a tablespoon of butter but you can easily substitute with all olive oil. I also love the way the Sherry Vinegar adds kick but if you don’t have it use Apple Cider Vinegar it’ll be just fine. There is no real right or wrong with this recipe, make it your way, use what you like and enjoy it!


2 15 oz. cans black beans, rinsed and drained

1 15 oz. can Pinto beans, rinsed and drained

1 28 oz. can diced tomatoes, or chef’s cut tomatoes

1 10 oz. can Rotel diced tomatoes with green chilies ( this is optional, I had it and threw it in) if you can find this product by Rotel buy it because it’s really great in tacos, chili, stews and soups.

1 15 oz. can of Corn ( I used low sodium)

*1 Tbsp. Unsalted Butter ( optional)

1 medium onion chopped

4 cloves garlic, chopped

2 teaspoons kosher salt ( divided)

1 teaspoon freshly ground black pepper

1 bay leaf

1 tsp. ground cumin

1/4 tsp. Cayenne Pepper

4 cups Beef Broth ( feel free to substitute Vegetable Broth)

1  15 oz. can Pumpkin Puree

2 Tablespoons Sherry Vinegar ( or Apple Cider Vinegar)


Pour 2 cans of the drained black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.

Melt butter and olive oil in a soup pot over medium heat. Add the onion and garlic, and season with 1 teaspoon salt and some of the pepper. Cook and stir until the onions are softened and translucent. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and corn, tomatoes with green chilies, spices, and sherry vinegar. Mix until well blended,  I simmered for about an hour on a very low flame. Soup will thicken up nicely , if it is too thick you can add beef broth or water to thin out a bit.  Taste for Salt and Pepper, I added additional teaspoon of salt and pepper.

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