• 1 small yellow onion, peeled and finely chopped
• 2 T. (25 mL) olive oil
• 1-2 cloves garlic (1 t./ 5 mL) crushed
• 1 T. (15 mL) ground cumin
• 2 t. (10 mL) ground coriander
• 1 1/2 t. (7 mL) salt
• 1/4 t. (1 mL) black pepper
• 1 can (16 oz. or 19 oz./ 540 mL) black beans, rinsed and drained
• 6 C. (1.5 L) stock

Soup A Kosher Collection

Using canned pumpkin is a great time-saver. If you are using pumpkins from your garden, just cut them in half and roast them in the oven until tender.

Add garlic and spices and saute another 30 seconds, stirring constantly.

Add canned pumpkin, black beans and stock. Make sure everything is well stirred and incorporated. Cover and bring to a boil. Reduce heat and simmer gently for 20 minutes.

Per Serving:
147 Calories
5 g Fat (31.4% calories from fat)
6 g Protein
20 g Carbohydrate
7 g Dietary Fiber
0 mg Cholesterol
1726 mg Sodium

Beans -- Pumpkin Recipes -- Soups -- Rosh HaShanah Recipes