Southwest Bean Potage

Ingredients

• 1 tbsp extra-virgin olive oil
• 2 cups onion, chopped
• 2 cups chopped red bell pepper
• 1 tbsp Minced Garlic
• 1 tbsp Black Bean Dip Mix
• 1 can (15 oz/443 ml) pumpkin
• 1 can (15 oz/443 ml) pinto beans, rinsed and drained
• 4 cups Vegetable Broth
• 1 ¹⁄₂ tsp Vegetable Broth Mix
• 1 cup boiling water
• 4 cups shredded baby spinach leaves
• 4 tsp roasted, chopped pumpkin seeds
• 1 lime, quartered – optional
• sherry vinegar, to taste – optional

Preparation

1. Heat oil, onion, pepper, Minced Garlic and Black Bean Dip Mix in Multipurpose Pot over medium heat. Cover and sauté, stirring occasionally until softened; approximately 5 minutes.
2. Add pumpkin, beans and Bouillon, and simmer for 10 minutes.
3. Add spinach and cook for 2 minutes or until wilted.
4. Serve in bowls and garnish with pumpkin seeds, lime wedges and sherry vinegar, if desired.