Bean Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 c. black beans, cooked, plus cooking liquid3 c. pinto beans, cooked, plus cooking liquid3 c. water (to desired consistency)1 large (24 oz) can pumpkin4 oz. adobo sauce or mole sauce of your choice - chipotle salsa also works well1 Tbsp. salt or to taste
Put pumpkin in large pot.
Puree beans and liquid, adding water as needed to desired consistency.
If using salsa instead of adobo/mole, puree the salsa with the beans.
Add to pot, using a bit of the water to get all the good stuff out of pumpkin can and blender.
Over low heat bring to a simmer to combine the flavors, stirring frequently to prevent scorching.
(Or, put in slow cooker for about an hour until it gets hot.)
Once it is hot, turn off heat, soup's on!
Optional, garnish with a dollop of nonfat plain yogurt and some springs of cilantro.
Serving Size: makes about 12 one-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MOVEITMARY.
Puree beans and liquid, adding water as needed to desired consistency.
If using salsa instead of adobo/mole, puree the salsa with the beans.
Add to pot, using a bit of the water to get all the good stuff out of pumpkin can and blender.
Over low heat bring to a simmer to combine the flavors, stirring frequently to prevent scorching.
(Or, put in slow cooker for about an hour until it gets hot.)
Once it is hot, turn off heat, soup's on!
Optional, garnish with a dollop of nonfat plain yogurt and some springs of cilantro.
Serving Size: makes about 12 one-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MOVEITMARY.
Nutritional Info Amount Per Serving
- Calories: 106.0
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 732.8 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 6.7 g
- Protein: 5.5 g
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