Pumpkin vegetable soup
- 1.5 (15 oz) cans Black beans
- 72 fl oz vegetable broth
- 1 small bung cilantro
- 1.5 (14.5 oz) cans diced tomatoes
- 6 cloves garlic
- 3 (1 inch) pieces
- 3 jalapeño peppers
- 1.5 bunches kale
- 3 limes
- 3 (15 oz) cans pure pumpkin purée
- 1.5 lbs sweet potatoes
- 3 medium yellow onions
- 3 tbsp olive oil
- 1 tbsp salt
- 1 tbsp chili powder
- 1.5 tsp cumin
Wash and dry the fresh produce.
Peel and mince ginger and garlic. Peel and small dice onions.
Dice jalapeños and seed them.
Hear a large pot over medium heat.
Add olive oil, garlic, onion, and jalapeño to the pot, cook, and stir occasionally 5-6 minutes.
While it’s cooking, peel and dice sweet potatoes into 1/2 inch pieces.
Drain and rinse the black beans.
Add sweet potato, black beans, vegetable broth, tomatoes, pumpkin, coconut milk, and spices to the pot and stir.
Bring the pot to a boil and reduce heat to medium-low then simmer 15-20 minutes.
While the pot is simmering, take cilantro leaves off the stems and set aside.
Fold kale leaves in half and slice the stems off. Dice the kale leaves.
Squeeze lime juice into the pot and stir.
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