Pumpkin Black Bean Soup
By Shannon O'Donnell
'Tis the season for all things pumpkin! And with the nights this week set to get rather chilly, this is a wonderful recipe to help warm your belly. Delicious, easy and healthy--all my faves! Serve with some artisan bread and a green salad for the perfect October meal.
PUMPKIN BLACK BEAN SOUP
1) Heat large stock pot over medium heat. Add chopped bacon and cook until crisp, stirring occasionally. Use slotted spoon to remove bacon, placing on plate covered with a paper towel (to drain). Remove all but about 2 T of the bacon fat.
Makes about 8 soup-bowl servings.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.