Pumpkin Black Bean Soup

3 cans black beans drained

1 can diced tomatoes and green chile peppers

1/4 c butter

4 cloves chopped garlic

1 tsp salt

1/2 tsp pepper

4 cups beef broth

1 (15 oz) can pumpkin puree

2 tbsp apple cider vinegar

2 tsp cumin

2 tsp coriander

Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes and chiles. Puree until smooth. Set aside.

Melt butter in a soup pot over medium heat. Add garlic, and season with salt and pepper. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, vinegar and spices. Mix until well blended, then simmer for about 25 minutes (or place in a crockpot until you are ready to enjoy). I let mine simmer a few hours in the crockpot. Top with cheese or sour cream if desired and enjoy!