Comfort Zone

This soup is hearty and rich, but healthy, low-fat, and low-calorie. In a small bowl, it's a great starter for a wintry dinner of roast chicken and potatoes; in a larger bowl and with a side salad, it's a great main course.

Black Bean and Pumpkin Soup

2 tbsp. olive oil
½ of a large onion, diced
1 garlic clove, minced
1 lb. plum tomatoes (5 or 6 large), peeled* and coarsely chopped
1 tbsp. ground cumin
½ tsp. cinnamon
1 tsp. ground ginger
1 tsp. salt
2 cans (14 oz. each) black beans, drained and rinsed
1 can (15 oz.) pumpkin puree
4 c. chicken broth, low-sodium or homemade
1 tbsp. red wine vinegar

In a stock pot over medium-high heat, warm the olive oil. Add the onion and garlic and saute, stirring frequently so they don't burn, until the onion softens, about 5 minutes. Lower the heat to medium and saute until the onions are translucent, another 5-10 minutes.

Add the tomatoes, cumin, cinnamon, ginger, and salt, and saute until the tomatoes begin to release their juices and break down, another 5-10 minutes.

Add the black beans, pumpkin, broth, and vinegar, and raise the heat to medium-high. Let the mixture come to a boil, then lower the heat and simmer for 15 minutes to allow the flavors to meld.

Using a stick blender and taking the pot off the heat, puree the soup to a coarse consistency.

Serve alone or with a garnish of fresh cilantro, tortilla chips, or chopped red onion.

*Peeling the tomatoes is one extra step but it's really not that difficult, and vital for the proper consistency of the soup. Simply bring a pot of water to boil, and have a bowl of very cold water nearby. Core the tomatoes, and drop them into the boiling water for 15 to 30 seconds (depending on how ripe they are). Remove them with a slotted spoon and put them in the cold water to stop them from cooking, then peel away the skins.