3 - 15 1/2 ounce cans black beans, rinsed and drained
1 - 15 1/2 ounce can drained canned tomatoes
1 1/4 cups chopped onion
4 garlic cloves minced (Tip: I use the stuff in the jar)
2 tablespoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 stick (2 tablespoons) Earth Balance butter
4 cups vegetable broth
1 - 16-ounce can pumpkin pureé (about 1 1/2 cups)
1/2 cup dry Sherry
Using a food processor, coarsely pureé black beans and tomatoes. In a large pot, cook onion, garlic, cumin, salt and pepper in Earth balance butter over medium-high heat, stirring until onion is softened and beginning to brown. Stir in bean pureé. Stir in veggie broth, pumpkin and Sherry until combined and simmer, uncovered, stirring occasionally for 30 minutes.
Taste. Season soup with salt and pepper. Taste again. Serve with a dollop of Tofutti sour cream and crusty bread.
This is even better the second day. I plan to make a big pot to take to a Lenten supper at our church.