Debs Best Recipes  

Serves 8 - 10

Very easy and filling. Great for a hot meal on a cold and busy day.

Great served with quesadillas or tortilla chips

• 3 15 oz cans black beans, rinsed and drained
• 2 c fresh cooked, frozen or canned pumpkin
• 1 can diced tomatoes
• ½ c dry sherry
• 1 yellow onion, chopped
• 4 cloves garlic, crushed
• 1½ tsp ground cumin
• 4 c beef or vegetable broth
• salt and black pepper to taste
• 2 T red wine vinegar
• sour cream or greek yogurt for garnish
• toasted pumpkin seeds for garnish

Combine all indredients except vinegar, sour cream and pumpkin seeds in the slow cooker. Cover and cook on low for 6 to 7 hours.

Puree the soup in the cooker with a handheld immersion blender or in batches in a food processor or blender. Add the vinegar and stir to combine. Add salt if necessary. Serve with a dollop of sour cream and a sprinkle of toasted pumpkin seeds.