Categories: Beans (Round), Main Dish, Slow Cooker, Soup, Tex-Mex

Ingredients

• 3 (15 ounce) cans black beans, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1 large yellow onion, choped
• 2 large shallots, chopped
• 3 -4 garlic cloves, crushed
• 1 1/2 teaspoons ground cumin
• 4 cups beef broth
• 1 (16 ounce) can solid-pack pumpkin
• 1/2 cup dry sherry
• 3 tablespoons sherry wine vinegar
• salt
• sour cream, for garnish
• toasted pumpkin seeds, for garnish

Directions

1. Place beans, tomatoes, onion, shallots, garlic, cumin, broth, pumpkin, and sherry in a slow cooker; stir to combine.

2. Cover and cook on LOW for 6-7 hours.

3. Puree the soup in the cooker with a handheld immersion blender (or in batches in a food processor).

4. Add in vinegar; stir to combine; add salt, if needed.

5. Serve hot with a dollop of sour cream and toasted pumpkin seeds sprinkled on top.

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