Pumpkin Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 cans black beans, drained and rinsed1 can (14.5 oz) diced tomatoes1 can (16 oz) pumpkin puree1/2 cup red onion, chopped2 garlic cloves, minced4 tablespoons olive oil4 cups vegetable broth1 Tlb ground cumin1 tsp salt1 tsp cinnamon1 tsp allspice1/2 tsp ground pepper3 Tlb balsamic vinegar
1. Place oil, onion, garlic and seasonings into a large pot.
2. Cook on low-medium heat until onion and garlic brown.
3. Puree beans and tomatoes with half the broth. Add pureed ingredients, pumpkin and rest of broth to your pot.
4. Simmer uncovered until thick, about 45 minutes.
5. Before serving stir in balsamic vinegar.
Number of Servings: 5
Recipe submitted by SparkPeople user MREUTER.
2. Cook on low-medium heat until onion and garlic brown.
3. Puree beans and tomatoes with half the broth. Add pureed ingredients, pumpkin and rest of broth to your pot.
4. Simmer uncovered until thick, about 45 minutes.
5. Before serving stir in balsamic vinegar.
Number of Servings: 5
Recipe submitted by SparkPeople user MREUTER.
Nutritional Info Amount Per Serving
- Calories: 299.2
- Total Fat: 12.2 g
- Cholesterol: 4.0 mg
- Sodium: 1,672.6 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 12.5 g
- Protein: 12.0 g