Expand your child’s taste buds with this hearty and healthy fall soup recipe. The spider web design is enough for most children to taste test! Not to mention, it’s super easy and quick to make.
- 2- 15 ounce cans organic black beans
- 1- 15 ounce can diced organic tomatoes
- 3 cups low sodium chicken broth
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4 garlic cloves
- 3 teaspoons ground cumin
- 2 teaspoons smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon ground chipotle pepper
- Kosher salt to taste
- 1- 15 ounce can organic pure pumpkin puree
- 3 teaspoons Balsamic vinegar
- Optional: splash of liquid smoke
- Optional toppings: cheddar cheese, queso, diced fresh tomatoes, diced avocado, chopped cilantro, sliced green onions, tortilla chips
- Optional spider web design: sour cream, plain greek yogurt
- Puree beans and tomatoes with half of the chicken broth in a large blender.
- In a large saucepan heat olive oil over medium low heat. Add onion and cook until soft, about 3-5 minutes. Add garlic and cook for 1 more minute
- Add spices, stir and cook for a minute or two.
- Stir in black bean-tomato puree, pumpkin, the rest of the broth.
- Optional: Add in liquid smoke.
- Simmer uncovered until blended and thickened, about 15-20 minutes.
- Stir in vinegar. Add garnish choices and serve.
- TIP: For a smoother soup, put in blender one more time.
- Spider Web: Spoon equal parts of sour cream and greek yogurt into a disposable piping bag or freezer bag. Snip off the corner, then pipe a spiral of the mixture onto the top of each bowl of soup. Working from the middle, drag a chopstick or something similar through the surface of the soup to create the spider web effect.