Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Wednesday, October 27, 2010

Black Bean Pumpkin Soup.

I don't know what I was thinking trying yet another black bean soup... we've got 2 that we love. But, when I saw this one from Swanson's with pumpkin, flour, balsamic vinegar & ham... I had to give it a whirl. Tis the season for pumpkin, right!?

It turned out awesome, the 2nd day. Good the first, but awesome the 2nd. Why? In the original recipe it tells you to use flour, but it never tells you when to put it in. Well, I put it in way too late - not even thinking. And formed little flour balls all throughout the soup. No bueno to my texture challenged husband. So, when it was eaten for leftovers I sent it through the BlendTec and it was creamy, whippy, and lump free. So much better.

Adapted from the original... i made it vegan, took out the wine - adding grape juice, took out the ham - adding liquid smoke...

3 cans black beans, (4 1/2 cups cooked) rinsed and drained
1 can crushed tomatoes
1 1/2 cups onion, chopped
4 garlic cloves, minced
1 cup whole wheat flour
1 tablespoon plus 2 teaspoons cumin
1 teaspoon Himalayan Crystal salt
1/2 teaspoon peppercorns, ground
2 tablespoons earth balance butter
4 cups vegetable broth
1 can (15oz) pumpkin puree
1/2 cup red grape juice
1 tablespoon liquid smoke
3 to 4 tablespoons balsamic vinegar

In a food processor or blender coarsely puree beans and tomatoes.

In a 6 quart heavy kettle cook onion, garlic, cumin, salt and pepper in butter over medium heat, stirring until onion is softened and beginning to brown. Add flour, and stir until well mixed. Stir in bean puree. Mix in broth, pumpkin and grape juice until combined and simmer uncovered, stirring occasionally, 25 minutes or until thick enough to coat the back of a spoon.

Just before serving, add liquid smoke and vinegar and simmer, stirring, until heated through. Season with salt and pepper. Garnish with toasted pumpkin seeds.


  1. We LOVE this soup. Two of our favorite things: black bean soup and pumpkin. Mmmmm....I've made it at least 5 times. I've had requests to make this "every single day" and believe me...I could.

    *Here's what I found that works for me when adding the flour: I whisk the flour with 1-2 cups of the vegetable broth before adding to the soup and it blends right in. :)

  2. SO glad ya’ll like it Brooke…I knew I at least had to try it when I saw 2 of my faves together like that… I just didn’t know it’d be that good! That’s a good trick for the flour… It hasn’t happened to me since that first time, but I do add half of what it calls for.

    And thanks for commenting! I love the validation.


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