Brazilian Black Bean Pumpkin Soup

1 c dried black beans, rinsed and picked over

8 c reduced-sodium chicken broth

1 c chopped onions

3 cloves garlic, minced

One 15-ounce can pumpkin or squash pure (1 1/2c)

1 c chopped tomato, or one 14.5 oz can diced tomatoes, drained

1 t kosher salt

½ t freshly ground pepper, or to taste

1 ½ T lemon juice

1 t finely sliced lemon zest

2 scallions, thinly sliced, divided

1. Soak the beans in water for at least 4 hours or up to 1 day. Drain and put them in a soup pot with the broth, onions, and garlic and bring to a boil, then reduce heat and simmer until the beans are soft, about an hour.

2. Add remaining ingredients, reserving 2 T scallions for a garnish. Simmer for 15 minutes.

3. If desired, puree half or all of the soup. Garnish with the reserved scallions, and a 1 T plain yogurt.

Yields: 11 cups