Pumpkin Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
4 cups cooked whole black beans (or 3 cans reduced sodium)1 16-oz can diced tomatoes (no salt)1/4 cup unsalted butter1 1/4 cup chopped onion4 cloves garlic, chopped1/2 tsp ground black pepper4 cups beef broth (fat free, reduced sodium)1 15-oz can pumpkin puree1/2 lb cubed cooked ham (low fat, reduced sodium)3 tbs sherry vinegar or cider vinegar
Pour about 2/3 of the black beans & the tomatoes into food processor. Puree until smooth & set aside.
Melt butter in soup pot over medium heat. Add onion, garlic & pepper. Cook & stir until onion is softened. Stir in bean/tomato puree, remaining can of beans, beef broth, pumpkin and vinegar. Mix well and simmer for 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in ham and heat through before serving.
Number of Servings: 9
Recipe submitted by SparkPeople user ONESILLYME.
Melt butter in soup pot over medium heat. Add onion, garlic & pepper. Cook & stir until onion is softened. Stir in bean/tomato puree, remaining can of beans, beef broth, pumpkin and vinegar. Mix well and simmer for 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in ham and heat through before serving.
Number of Servings: 9
Recipe submitted by SparkPeople user ONESILLYME.
Nutritional Info Amount Per Serving
- Calories: 213.0
- Total Fat: 6.2 g
- Cholesterol: 24.9 mg
- Sodium: 407.3 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 8.9 g
- Protein: 13.8 g
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