Chip Soup – Pumpkin Black Bean Style

My kids are food dippers –  carrots and ranch, apples and peanut butter, potatoes and ketchup – I could keep going.  In a nutshell, if the food can be dipped, my kids are going to dip it.

A couple months ago, it occurred to me that I should be a little more grateful for their desire to dip… and I should be using it to my advantage.  “Chip Soup Night” was instantly implemented and now our family consumes healthy soups packed with vegetables on a weekly basis – and the best part is the complaints disappear once the tortilla chips appear.  Magic.
Chip Soup – Pumpkin Black Bean Style

3 (15 ounce) cans of black beans, rinsed and drained
1 (16 ounce) can of diced tomatoes
1/4 cup olive oil/earth balance
1 1/4 cup chopped onions
4 cloves of garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups vegetable broth
1 (15 oz. can) canned pumpkin
3 tablespoons apple juice

Saute onion, garlic, and olive oil until onions are translucent. Add salt, black pepper, vegetable broth, black beans, apple juice, and diced tomatoes. Cook until warm. Carefully transfer to your vitamix (or high power blender) in small batch and blend until smooth.  Be sure to hold the lid down secure and avoid touching the hot soup. 

Serve with tortilla chips, salad, and a smile.  Pumpkin Black Bean Soup is by far our favorite.  Sweet, flavorful, and perfect for any fall evening.  Your going to love it.


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