2 cans black beans, undrained
2 cans kidney beans, undrained
2 cans garbanzo beans, undrained
2 cans black-eyed peas, undrained
1 28oz can chopped tomatoes with juice
30oz green enchilada sauce
1 cup canned, unsweetened pumpkin
Salt and pepper to taste
Spray a large soup pot with nonstick cooking spray. Put beans, tomatoes, and all liquid into the pot. Heat over medium-high heat, stirring often. When heated through,r educe heat to medium low and stir in enchilada sauce and pumpkin. Heat again, stir in salt and pepper and remove from heat. Serve, optionally garnished with grated cheese, sour cream, and minced cilantro.
Variation: Swap out pumpkin for one large onion, diced. Head 1 tablespoon olive or vegetable oil in a large soup pot over medium-high heat, and when onion has softened, add 3 cloves garlic (chopped), and saute for 2 minutes more. Drain liquid from tomatoes and beans over the onions. When liquid comes to a boil, add 1/4 pound fresh green beans (stemmed and sliced crosswise in 1/4 inch wide lengths) as well as 1 large yam or sweet potato, peeled and diced into 1/3 inch cubes. You can also substitute with several small scrubbed but unpeeled, diced Yukon Gold potatoes. Reduce heat to low, and cook, partially (rest of original recipe cut off…)