Bart’s Pumpkin Black Bean Soup

In a recent e-mail I received a recipe for “Bart’s Black Bean Soup” from Taste of Home. Because of the name, I printed out the recipe. When we made it, we added some canned pumpkin puree (leftover from the muffins I previously posted) to thicken the soup. The pumpkin adds nice body to the soup and the flavor blends in perfectly. Bart says that when he was on his mission in Chile, people there often added squash to thicken soups. This is a soup that you can put together easily—you probably already have most of the ingredients in your pantry.

Bart’s Pumpkin Black Bean Soup

2 cans (15 ounces each) black beans, rinsed and drained
3 cups chicken broth
1 ½ cups chunky salsa
1 cup canned whole kernel corn, drained
Dash hot pepper sauce
1 ½ cups canned pumpkin puree (use as much or as little as you’d like)
4 teaspoons lime juice
2 cups (8 ounces) shredded cheddar cheese
4 tablespoons chopped green onions

Directions

In a microwave-safe bowl, combine the first six ingredients. Cover and microwave on high for 2 minutes or until heated through. (Alternatively, add first six ingredients to stock pot. Heat over medium to medium-high heat until hot.) Pour into four serving bowls; drizzle each with lime juice. Sprinkle with cheese and green onions.