Pumpkin and Black Bean Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 188.2
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 566.5 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 11.9 g
- Protein: 10.9 g
View full nutritional breakdown of Pumpkin and Black Bean Soup calories by ingredient
Number of Servings: 8
Ingredients
-
1 tbs olive oil
5 green onions (white and light green parts), thinly sliced
1 red bell pepper, chopped
3 cloves garlic, chopped
1 1/2 tsp ground cumin
1/2 tsp dried thyme
2 cans (15 oz) black beans, rinsed/drained
1 can (15oz) pure pumpkin puree
1 can diced tomatoes with juices (preferable no salt)
1 can (14 oz vegetable broth)
1/2 cup water
1/2 tsp salt
1/8 tsp cayenne pepper
Directions
Heat oil in large saucepan over medium heat. Add white and light green parts of onions, bell pepper and garlic; cook, stirring occasionally, for four to five minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally, for one 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 and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JULIEAKING.
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 and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JULIEAKING.