Pumpkin and Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
• Small onion, chopped• 1 Tbsp olive oil• 1/2 red bell pepper, chopped (1/2 cup)• 5 cloves minced garlic • 1-2 tsp. cumin• 2 cups vegetable broth• 1 15-oz. can pumpkin puree (1-3/4 cup)• 1 15-oz. can black beans, drained and rinsed (1-3/4 cup)• 1 15-oz. can diced tomatoes, drained; or 1-3/4 cup fresh, chopped• 1/4 tsp. salt• 1/4 tsp. pepper
1. Sauté onion and pepper in a little oil until tender (about 5 minutes). Add garlic and cumin and cook 1 minute. Stir in broth, pumpkin, beans, tomatoes, salt and pepper.
2. Bring to a boil; reduce heat, cover, simmer about 5 minutes to blend flavors.
3. Optional: Garnish with a dollop of sour cream and chopped cilantro.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AUTUMNEVE.
2. Bring to a boil; reduce heat, cover, simmer about 5 minutes to blend flavors.
3. Optional: Garnish with a dollop of sour cream and chopped cilantro.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AUTUMNEVE.
Nutritional Info Amount Per Serving
- Calories: 137.3
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 217.9 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 7.5 g
- Protein: 6.2 g
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