Another Cold, Another Pot of Soup

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I only get sick “for real” about once a year, so it’s only natural that this event should coincide with finals. I guess my immune system leaves me with no choice but to study in bed with tea. I totally fell asleep studying GI nutrition therapy last night and may or may not have dreamt about assessing a patient with a blind loop.

In better news, I made pumpkin black bean soup today.

Ingredients:

  • 1 tbsp olive oil
  • 2-3 cloves garlic, minced
  • 1 15-oz can black beans (low sodium=bueno)
  • 1 15-oz can canned pumpkin
  • 1 15-oz can diced or stewed tomatoes
  • 2 c water
  • cumin
  • chili powder
  • cinnamon
  • pepper
  • red pepper flakes

Directions:

  1. Wash hands obsessively. Pour yourself a cup of tea. If you’re not already sick, add a shot of whiskey and toast to your good health. Or mine.
  2. In a large pot, saute garlic in olive oil on medium heat.
  3. Add beans, pumpkin, and tomato, then spices.
  4. Add water and stir well.
  5. Allow to simmer for about an hour, stirring occasionally. You can also use an immersion blender to puree it all, but no way was I up to the challenge this afternoon.

Serve with crusty bread or Ezekiel English Muffins, which I just found out are f-ing amazing!

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16 thoughts on “Another Cold, Another Pot of Soup

    movesnmunchies said:
    December 12, 2010 at 7:33 pm

    wow! this soup sounds fab.. I really need to make me some soup! its been a while!

    Jenn said:
    December 13, 2010 at 2:59 am

    Yum!! Feel better, my dear! Even merely the photos of/recipes for your soups warm the soul. Good luck with your finals and may the universe speed your recovery. XOXO

    Roasted Red Onion | Keeping It Real Food said:
    March 25, 2011 at 10:42 pm

    […] forward to having some stuff already prepared. Monday and Tuesday, I crossed marinara sauce and pumpkin black bean soup off the list. There will also be braised & glazed brussels sprouts and perhaps roasted […]

    Vegan Recipes Link Love — Oh She Glows said:
    August 11, 2011 at 1:42 pm

    […] on VeganHomemade Soft Pretzels from Savvy Eats Budget Friendly Pesto from The Fruit PursuitPumpkin Black Bean Soup from Keeping it Real Food Quick Noodle Salad for One from Pea Soup Eats  Whole Wheat […]

    meg said:
    August 11, 2011 at 8:02 pm

    Can you post the size of the cans? (Heh. Cans.) Because saying “1 can” is a bit useless since they come in several sizes. 🙂 Thanks!

      Jess responded:
      August 11, 2011 at 8:32 pm

      no problem. It;s 15-oz cans but I’ll add that to the recipe!

    Soup Weather is Coming | Keeping It Real Food said:
    August 12, 2011 at 1:37 pm

    […] one of my personal favorites, Black Bean Pumpkin Soup, was featured as part of the Vegan Recipes Link Love on Oh She […]

    Victoria said:
    August 12, 2011 at 4:43 pm

    This soup was terrific for my hubby who is recovering from neck surgery. Made it in a flash and it was fantastic! Thank you!

      Jess responded:
      August 12, 2011 at 5:01 pm

      I’m so glad you liked it : )

    Plan it out | Life is Beachy Keen said:
    August 30, 2011 at 2:18 am

    […] fish & grits pumpkin black bean soupchicken w/ balsamic onions & parmesan potatoes  (rachel ray magazine)veggie fajita […]

    Unofficial Pumpkin Theme | Keeping It Real Food said:
    October 28, 2011 at 3:20 pm

    […] Leave a comment Last night’s dinner had an unofficial pumpkin theme. After making a pot of black bean and pumpkin soup, I stumbled across Ashley’s recipe for a single-serving pumpkin cornbread you can make in the […]

    […] so I wasn’t that surprised when I woke up Sunday feeling under the weather. Compared to last year, this has been fairly mild. Still, I spent most of Monday and Tuesday in bed with my […]

    […] Black Bean and Pumpkin Soup from The Kitchn […]

    Jennifer said:
    December 10, 2012 at 8:33 pm

    About how much of each of the spices did you use?

      Jess responded:
      December 11, 2012 at 12:34 am

      I don’t usually measure, but if I had to guess, probably 1/2 tsp-1 tsp

    Polar Vortex « Keeping It Real Food said:
    January 7, 2014 at 12:20 pm

    […] Pumpkin Black Bean Soup […]

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