Pumpkin and Black Bean Soup
- Number of Servings: 8
Ingredients
1 tbs olive oil5 green onions (white and light green parts), thinly sliced1 red bell pepper, chopped3 cloves garlic, chopped1 1/2 tsp ground cumin1/2 tsp dried thyme2 cans (15 oz) black beans, rinsed/drained1 can (15oz) pure pumpkin puree1 can diced tomatoes with juices (preferable no salt)1 can (14 oz vegetable broth)1/2 cup water1/2 tsp salt1/8 tsp cayenne pepper
Heat oil in large saucepan over medium heat. Add white and light green parts of onions, bell pepper and garlic; cook, stirring occasionally, for four to five minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally, for one minute.
Add beans, pumpkin, tomatoes and juice, broth, and water; bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with dark green onion tops and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JULIEAKING.
Add beans, pumpkin, tomatoes and juice, broth, and water; bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with dark green onion tops and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JULIEAKING.
Nutritional Info Amount Per Serving
- Calories: 188.2
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 566.5 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 11.9 g
- Protein: 10.9 g
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