Pumpkin-Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 cups drained diced canned tomatoes2 (15-ounce) cans black beans, drained and rinsedCooking spray1 1/2 cups finely chopped onion1 teaspoon ground cumin3 garlic cloves, minced3 teaspoons better than bouillon chicken mixed with 3 cups water2 tablespoons cider vinegar1/2 teaspoon freshly ground black pepper1 (15-ounce) can pumpkin1 cup (4 ounces) crumbled queso fresco1/2 cup sliced green onions
Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.
Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions.
Number of Servings: 6
Recipe submitted by SparkPeople user BUN3KIN.
Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions.
Number of Servings: 6
Recipe submitted by SparkPeople user BUN3KIN.
Nutritional Info Amount Per Serving
- Calories: 243.5
- Total Fat: 5.2 g
- Cholesterol: 13.3 mg
- Sodium: 599.9 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 11.9 g
- Protein: 11.0 g
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