1 ½ cups dried black beans, rinsed
8 cups reduced sodium chicken broth
1 small or med. Onion, chopped
3 cloves garlic, minced
One 15 ounce can of pumpkin puree (1 ½ cups)
1 ½ cups chopped tomato
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 ½ tablespoons lemon juice
3-4 scallions, thinly sliced, divided
Soak beans. Drain and add to a pot with the broth, onions, and garlic. Bring to boil then simmer until beans are tender, about 1 hour. Add remaining ingredients, reserving 2 TBS scallion for garnish. Simmer 15 mins.
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