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Your kitchen fills with the rich smells of Autumn while making this soup. With only a handful of ingredients your soup is ready to serve in no time. The rich flavors taste as though you've had a pot simmering all day long.
Your kitchen fills with the rich smells of Autumn while making this soup. With only a handful of ingredients your soup is ready to serve in no time. The rich flavors taste as though you've had a pot simmering all day long.—Cook with 2 Chicks
tablespoons olive oil
cloves of garlic, chopped
cup sweet onion, chopped
teaspoon crushed red pepper flakes
cup black beans (drained and rinsed)
cups chicken stock
- In stock pot heat olive oil. Add sweet onion and a pinch of kosher salt. Sauté until slightly brown and tender. Toss in garlic and cook for 2mins.
- Add thyme and crushed red pepper flakes. Cook until the aroma of thyme fills your kitchen.
- Mix in black beans and pumpkin. Simmer 5 minutes.
- Add chicken stock and simmer for 15 minutes.
- Turn off heat and cool slightly. Use an immersion blender to puree the soup, then turn heat back on and return to a simmer.
- Serve immediately with a drizzle of olive oil, a few croutons, a shake of crushed red pepper flakes and a pinch of thyme.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup