Recipe: Black Bean, Pumpkin and Corn Soup

Black Bean, Pumpkin and Corn Soup

3 tablespoons olive oil
1 large onion, chopped
1 garlic clove, minced
1 jalape o pepper, seeded and minced
1 carrot, chopped
1 celery stalk, chopped
1 pound fresh plum tomatoes, chopped
6 cups chicken stock
1 (15 oz.) can pumpkin puree
1 teaspoon salt
1/3 cup quinoa
3 cans (15 oz.) black beans
2 cups cooked corn
1/2 cup chopped parsley
1 cup chopped cilantro (optional)
Freshly milled pepper

Heat oil in 8 quart kettle. Cook onion over medium heat until it begins to soften. Add garlic and jalape o. Cook for 3 minutes, stirring. Add carrot and celery and cook for 3 minutes. Add tomatoes and cook for additional 10 minutes.

Pour in chicken stock and pumpkin puree, mixing well. Sprinkle in salt. Raise heat to bring to a boil. When boiling, stir in quinoa. Lower heat and simmer for 15 minutes.

Add beans, corn, and parsley. Cook for 10 - 15 minutes or until beans are heated through. Sprinkle on cilantro.

Serve with several gratings of freshly milled pepper.

Yield: About 3 1/2 - 4 quarts
Source: Alison Binkerd