Pumpkin Black Bean Soup
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 213.0
- Total Fat: 6.2 g
- Cholesterol: 24.9 mg
- Sodium: 407.3 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 8.9 g
- Protein: 13.8 g
View full nutritional breakdown of Pumpkin Black Bean Soup calories by ingredient
Introduction
Soup is high in fiber and Vitamin A, creamy due to blending part of the beans. Can garnish with sour cream & pumpkin seeds. Soup is high in fiber and Vitamin A, creamy due to blending part of the beans. Can garnish with sour cream & pumpkin seeds.Number of Servings: 9
Ingredients
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4 cups cooked whole black beans (or 3 cans reduced sodium)
1 16-oz can diced tomatoes (no salt)
1/4 cup unsalted butter
1 1/4 cup chopped onion
4 cloves garlic, chopped
1/2 tsp ground black pepper
4 cups beef broth (fat free, reduced sodium)
1 15-oz can pumpkin puree
1/2 lb cubed cooked ham (low fat, reduced sodium)
3 tbs sherry vinegar or cider vinegar
Directions
Pour about 2/3 of the black beans & the tomatoes into food processor. Puree until smooth & set aside.
Melt butter in soup pot over medium heat. Add onion, garlic & pepper. Cook & stir until onion is softened. Stir in bean/tomato puree, remaining can of beans, beef broth, pumpkin and vinegar. Mix well and simmer for 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in ham and heat through before serving.
Number of Servings: 9
Recipe submitted by SparkPeople user ONESILLYME.
Melt butter in soup pot over medium heat. Add onion, garlic & pepper. Cook & stir until onion is softened. Stir in bean/tomato puree, remaining can of beans, beef broth, pumpkin and vinegar. Mix well and simmer for 25 minutes, or until thick enough to coat the back of a metal spoon. Stir in ham and heat through before serving.
Number of Servings: 9
Recipe submitted by SparkPeople user ONESILLYME.
Member Ratings For This Recipe
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