Black Bean, Pumpkin and Corn Soup

If black bean, pumpkin and corn are not healthy enough for you, this recipe also calls for quinoa. Although it is packed with protein, quinoa is tiny and hard to use. We find it a welcome addition to almost any chunky soup and can thicken a soup that is too thin.

• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 jalapeño pepper, seeded and minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 pound fresh plum tomatoes, chopped
• 6 cups chicken stock
• 1 (15 oz.) can pumpkin puree
• 1 teaspoon salt
• 1/3 cup quinoa
• 3 cans (15 oz.) black beans
• 2 cups cooked corn
• 1/2 cup chopped parsley
• 1 cup chopped cilantro (optional)
• Freshly milled pepper

METHOD

Heat oil in 8 quart kettle. Cook onion over medium heat until it begins to soften. Add garlic and jalapeño. Cook for 3 minutes, stirring. Add carrot and celery and cook for 3 minutes. Add tomatoes and cook for additional 10 minutes.

Pour in chicken stock and pumpkin puree, mixing well. Sprinkle in salt. Raise heat to bring to a boil. When boiling, stir in quinoa. Lower heat and simmer for 15 minutes.

Add beans, corn, and parsley. Cook for 10 - 15 minutes or until beans are heated through. Sprinkle on cilantro.

Serve with several gratings of freshly milled pepper.

Yield: About 3 1/2 - 4 quarts.

Contributor: Alison Binkerd for Debbie Farrell

 

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