"Vegged-Out" Pumpkin & Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon olive oil5 green onions (white and light green parts), thinly sliced (slice dark parts and set aside for later)1 red bell pepper, chopped3 cloves garlic, chopped1 1/2 teaspoons ground cumin1/2 teaspoon dried thyme2 cans (15 oz. each) black beans, rinsed and drained1 can (15 oz.) LIBBY'SŪ 100% Pure Pumpkin1 can (14.5 oz.) no-salt added diced tomatoes, undrained1 can (14 fl. oz.) vegetable broth1/2 cup water1/2 teaspoon salt or more to taste1/8 teaspoon cayenne pepper or more to taste
HEAT oil in large saucepan over medium heat. Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally, for 1 minute. Add beans, pumpkin, tomatoes and juice, broth and water; bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with dark green onion tops.
Number of Servings: 8
Recipe submitted by SparkPeople user BDNIXON10.
Number of Servings: 8
Recipe submitted by SparkPeople user BDNIXON10.
Nutritional Info Amount Per Serving
- Calories: 148.9
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 838.2 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 8.9 g
- Protein: 7.9 g
Member Reviews
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HAPPYBOOKWORM
Delicious and hearty! I modified the spices quite a bit to spice it up and used green, orange, and red baby bell peppers. The pumpkin is very subtle and adds a delightful sweetness and color. Less adventurous eaters will never know that pumpkin is the secret vitamin and fiber packed ingredient :). - 6/16/11