Pumpkin and Black Bean Soup

This is a great soup for winter. It doesn't have as many fresh vegetables as I usually like but its really easy. It also gets better as it sits so its a good one to make the night before.

2 (15 ounce) cans Black Beans drained and rinsed

1 yellow onion, diced

1 garlic clove, minced

½ Tbsp olive oil

1 (14 ounce) can peeled and diced tomatoes

1 Tbsp cumin

½ tsp cinnamon

1 tsp ground ginger

1 tsp salt

½ tsp ground pepper

4 cups chicken or vegetable stock

1 can (15 ounce) pumpkin (not pumpkin pie mix)

1 Tablespoon Balsalmic Vinegar

Saute onion and garlic in olive oil in a large soup pot over high heat stirring frequently until the onion begins to soften (5 to 10 minutes). Lower heat to medium and continue to sauté stirring occasionally (10 minutes) until onion is tender and translucent.

Add the tomatoes, cumin, cinnamon, ginger, salt and pepper and sauté until the tomatoes begin to break down and give off juices (about 5 to 10 minutes). Pour in stock, pumpkin, vinegar and beans. Bring soup to boil. Lower heat and simmer 15 minutes. Remove soup from heat and let stand until cool enough to puree. Puree soup, heat and serve.