Black Bean Soup with Toasted Jack-O-Lanterns!

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My boys are not fond of any soups. I tried this fun way of getting them to eat black bean soup the other night and it worked! They would have never tried black bean soup if it wasn’t for the tortilla shaped pumpkin. Of course I thought of the risk of them just eating the pumpkin tortilla and not taking a bite of soup, but they had to try the soup before they could eat a bite of the tortilla. They ended up loving it and had fun dipping the tortilla in the soup!

We took a veggie orange tortilla and cut a jack-o-latern out of it with a knife and kitchen scissors. Place your bowl on top as a guide. I also had spinach tortillas so we cut a stem out of that. We toasted it just a little.

Here is the recipe I use for black bean soup. I have used this one for years and I think it is by far the best I have tried….

Black Bean Soup

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes


1.Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.

2.Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Pour the soup in a small bowl and place the pumpkin on top.

Give it a try and maybe it will work on your non soup eaters as well!

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