Best Pumpkin Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cans black beans, drained and rinsed1 can (14.5-oz) diced tomatoes1 can (15 oz) pumpkin puree1/2 cup red onion chopped2 garlic cloves, minced4 Tbls olive oil4 cups vegetable broth1 Tbls ground cumin1 tsp EACH: salt, cinnamon, all spice1/2 tsp. ground pepper3 Tbls balsamic vinegarBaked pumpkin seeds for optional garnish
Place oil, red onion, garlic and seasonings into a large pot.
Cook on low-medium heat until red onion and garlic brown.
Puree the beans and tomatoes with half of the vegetable broth. Add pureed ingredients, pumpkin and rest of broth to your pot.
Simmer uncovered until thick, about 40-45 minutes. Before serving, stir in balsamic vinegar. Garnish with baked pumpkin seeds.
6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PALMTREEGIRL1.
Cook on low-medium heat until red onion and garlic brown.
Puree the beans and tomatoes with half of the vegetable broth. Add pureed ingredients, pumpkin and rest of broth to your pot.
Simmer uncovered until thick, about 40-45 minutes. Before serving, stir in balsamic vinegar. Garnish with baked pumpkin seeds.
6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PALMTREEGIRL1.
Nutritional Info Amount Per Serving
- Calories: 218.9
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 801.1 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 9.8 g
- Protein: 8.6 g
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