A delicious and nutritious recipe shared with us by Susie Fricker.

3 (15-19oz) cans Black Beans, drained and rinsed

1 14 1/2 oz can diced tomatoes, drained

2 med onions, chopped

3 cloves garlic, minced

1/8 tsp salt

1 tsp pepper

4 tsp cumin

4 1/2 cups vegetable broth

16 oz can pumpkin

1. In a blender or food processor purée tomatoes and beans in batches.

2. In a large soup pan sauté in water or veggie broth onion and garlic.  Add salt, pepper, and cumin and stir with onions and garlic.  Add beans and tomato puree.  Mix in broth and pumpkin.  Heat to a simmer and continue for 30-45 minutes stirring occasionally.

Recipe note: Adapted from Three Rivers Renaissance Cookbook IV

yields 13 cups