Pumpkin and Black Bean Soup

Pumpkin and Black Bean Soup
1-1/2 cup black beans (drain and rinse if using canned)
1 Tbsp oil
1 onion finely chopped
4 garlic cloves, minced
1 celery stalk, thinly sliced
1 carrot, thinly sliced into coins
1 jalapeno, seeded and finely chopped
2 tsp tomato paste
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp ground cumin
4 cups chicken stock or vegetable stock
1 bay leaf
14 oz can diced tomatoes in juice
1 cup pumpkin, peeled and diced (used butternut squash - couldn't get the pumpkin cut!)
salt and pepper
fresh cilantro
cubed avocado

1.  Soak dried black beans overnight.  Drain and add beans to a large Dutch oven and cover with 2 inches of cold water.  Bring to a boil for 10 minutes, drain and rinse.
2.  Heat the oil in the Dutch oven over medium heat.  Add the onions and cook covered for 3-4 minutes until they are just soft, stirring occasionally.  Add the garlic, celery and carrot and continue cooking for 2 minutes.
3.  Add the water, drained beans, tomato paste, thyme, oregano, cumin and bay leaf.  When the mixture begins to bubble, reduce the heat to low, cover and simmer gently for 1 hour, stirring occasionally.
4.  Stir in the tomatoes, pumpkin and simmer for another hour until the pumpkin and beans are tender.
5.  Taste and season the soup with salt and pepper.  Ladle into bowls and garnish with cilantro and cubed avocado and serve.

Yum!