Pumpkin Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil2 cups diced carrots1 medium white onion, finely chopped2 cloves garlic, minced1 teaspoon ground cumin2 Chipotle Peppers in Adobo1 1/2 cups pumpkin puree or canned pumpkin1 (28-ounce) can diced tomatoes, undrained1 (32-ounce) carton low sodium vegetable stock1/2 teaspoon low-sodium salt stuffBlack Pepper
Heat olive oil in a large saucepan over medium-low heat. Add carrot and cook will chopping the onion and garlic. Add them and cook, stirring frequently, until onion is soft.
Add cumin and peppers and sauté for another few minutes
Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine. Drain and rinse black beans and add to the pot. Bring to a boil. Cover, reduce heat, and simmer for one hour.
Serve with your choice of toppings: chopped tomato, avocado, etc.
Makes 6 generous servings.
Add cumin and peppers and sauté for another few minutes
Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine. Drain and rinse black beans and add to the pot. Bring to a boil. Cover, reduce heat, and simmer for one hour.
Serve with your choice of toppings: chopped tomato, avocado, etc.
Makes 6 generous servings.
Nutritional Info Amount Per Serving
- Calories: 248.1
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 493.2 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 10.5 g
- Protein: 9.1 g
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