Pumpkin Black Bean Soup

I like to eat soup for my lunches at school, so I made a couple of big pots today and put single portions in the freezer. Here's the first one. It's a very tasty, hearty soup that's low fat and high fiber.


1 onion, chopped
4 garlic cloves, minced
1 T ground cumin
1/2 t ground black pepper
1 T olive oil
3 15 oz cans black beans, rinsed, drained and puree two of them
1 cup canned tomatoes, pureed
4 cups fat free beef broth
1 16 oz can pumpkin puree
1/2 pound cooked lean ham, diced (I use turkey ham.)
3 T red wine vinegar

In a 6 quart kettle, cook the onion, garlic, cumin and pepper in olive oil over moderate heat. Stir in beans, tomatoes, broth and pumpkin until combined. Simmer uncovered for 25 minutes. Add ham and vinegar and heat through. Serves 10.