Ingredients:

• 1½ cups diced canned tomatoes, drained
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 tablespoon oil
• 1 medium onion finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 3 cups low-sodium vegetable broth
• 2 tablespoons red wine vinegar
• 1/2 teaspoon black pepper
• 1 (15 oz) can pumpkin

Directions:

1. Using a food processor, blender, or potato/pastry mixer, crush about half of the beans and tomatoes. If you prefer a chunkier soup, leave more uncrushed.
2. Heat oil in a large pot over medium-high heat. Add the onion and sauté 5 minutes, or until golden brown.
3. Add cumin, garlic powder, bean and tomatoes, vegetable broth, red wine vinegar, black pepper, and pumpkin. Bring to a boil.
4. Reduce heat, cover and simmer for 20 minutes.
5. Refrigerate leftovers in an airtight container within 2 hours.

Nutrition Information

160 Calories│3g Fat (0g Saturated)│25g Carbohydrates│0g Added Sugar │8g Protein│280mg Sodium│7g Fiber