Pumpkin Black Bean Soup (Vegan)

by Juli
(Savannah GA, USA)

Ingredients

2 Tbsp. Olive oil
1 large red onion, chopped
2 large cloves garlic, minced
1 Granny Smith apple, peeled and chopped
1 Tbsp chopped jalapeno pepper
One can pure pumpkin puree (15 ounces)
2 tsp. ground cumin
1/4 tsp ground cinnamon
1/4 tsp. black pepper
Salt to taste
2 Edward and Sons NOTBeef cubes
4 c. water
2 cans black beans (15 ounces), drained
3/4 c. frozen corn
1 c. cooked grain (rice, barley, quinoa, what ever you feel like)
1 tsp. liquid smoke flavoring (optional)
1 Tbsp. lime juice

Method

Heat olive oil. Add onion and garlic, cook until onion is translucent. Add apple and jalapeno and cook for 30 seconds. Add remaining ingredients except lime juice, heat through. Add lime right before serving.

Option: Reduce the liquid and bouillon to 1 cup and omit the grain. Thicken and serve as a sauce over rice

It's also tasty with a little Greek yogurt dollop on the top