SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 106.0
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 732.8 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 6.7 g
  • Protein: 5.5 g

View full nutritional breakdown of Bean Pumpkin Soup calories by ingredient
Report Inappropriate Recipe

Bean Pumpkin Soup

Submitted by: MOVEITMARY

Introduction

This started out as leftover beans and ended up yummeh! This started out as leftover beans and ended up yummeh!
Number of Servings: 12

Ingredients

    1 c. black beans, cooked, plus cooking liquid
    3 c. pinto beans, cooked, plus cooking liquid
    3 c. water (to desired consistency)
    1 large (24 oz) can pumpkin
    4 oz. adobo sauce or mole sauce of your choice - chipotle salsa also works well
    1 Tbsp. salt or to taste



Tips

I used home cooked beans; canned beans would increase the sodium content considerably.


Directions

Put pumpkin in large pot.
Puree beans and liquid, adding water as needed to desired consistency.
If using salsa instead of adobo/mole, puree the salsa with the beans.
Add to pot, using a bit of the water to get all the good stuff out of pumpkin can and blender.
Over low heat bring to a simmer to combine the flavors, stirring frequently to prevent scorching.
(Or, put in slow cooker for about an hour until it gets hot.)
Once it is hot, turn off heat, soup's on!

Optional, garnish with a dollop of nonfat plain yogurt and some springs of cilantro.



Serving Size: makes about 12 one-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user MOVEITMARY.






Great Stories from around the Web


Rate This Recipe