Black Bean and Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 Can Black Beans - drained and rinsed2 C Pumpkin - puree4 Cups Broth (I use water!)1/2 Can Tomato Paste (1 Can = 6 oz)1 large onion - chopped6 slices Bacon4 Garlic Cloves1 tbsp Cumin1 tbsp Chili powder
1. Roast the onion and garlic with the bacon.
2. In a large sauce pan, bring broth, beans and pumpkin to a boil, simmer for 20 min.
3. Remove the pumpkin and beans from the broth. Transfer to the food processor. Add the tomato paste.
4. Add the puree to the broth. Stir and add the spices, the onion, garlic and bacon. Cover and heat for another 10 min.
Serve!!!
Serving Size: 15 scoops!
Number of Servings: 15
Recipe submitted by SparkPeople user JULIABELANGER.
2. In a large sauce pan, bring broth, beans and pumpkin to a boil, simmer for 20 min.
3. Remove the pumpkin and beans from the broth. Transfer to the food processor. Add the tomato paste.
4. Add the puree to the broth. Stir and add the spices, the onion, garlic and bacon. Cover and heat for another 10 min.
Serve!!!
Serving Size: 15 scoops!
Number of Servings: 15
Recipe submitted by SparkPeople user JULIABELANGER.
Nutritional Info Amount Per Serving
- Calories: 66.4
- Total Fat: 1.0 g
- Cholesterol: 5.4 mg
- Sodium: 348.8 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 2.3 g
- Protein: 5.0 g
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