Recipe: Black Bean 'n' Beer Soup

This is vegan, but is substantial enough to satisfy even those who think they'll miss having some meat (i.e.: salt pork or bacon) in their bean soup. Served with some good crusty bread, you've got an ideal comfort food for a chilly day.

Ingredients

• 2 tablespoons oil
• 1 small onion, chopped fine
• 1/2 small yellow pepper, chopped fine
• 2/3 cup salsa
• 1-1/2 cups beer
• 1 cup water
• 1 15-ounce can black beans, drained, rinsed
• juice of 1 lime
• 1-1/2 teaspoons kosher salt
• 1 tablepoon sugar
• 1 cup pumpkin puree
• 1/4 cup chopped cilantro

Directions

In a medium saucepan, heat the oil over medium heat. Add the onion and pepper; cook for 5 minutes, stirring occasionally, until the vegetables are softened. Add the salsa, beer, water, beans, lime juice and salt; bring to a boil, then cook over low heat for 15 minutes.

Whisk in the sugar and the pumpkin; continue cooking for 15 more minutes. Stir in the cilantro, then serve hot.

Serves 6.

This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Nov. 30, 2011.