Pumpkin Black Bean Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 248.1
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 493.2 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 10.5 g
- Protein: 9.1 g
View full nutritional breakdown of Pumpkin Black Bean Soup calories by ingredient
Introduction
Adapted from the Kitchn's Pumpkin Tortilla Soup: http://www.thekitchn.com/thekitchn/soup/recipe-pumpkin-tortilla-soup-068259 Adapted from the Kitchn's Pumpkin Tortilla Soup: http://www.thekitchn.com/thekitchn/soup/re
cipe-pumpkin-tortilla-soup-068259
Number of Servings: 6
Ingredients
-
2 tablespoons olive oil
2 cups diced carrots
1 medium white onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 Chipotle Peppers in Adobo
1 1/2 cups pumpkin puree or canned pumpkin
1 (28-ounce) can diced tomatoes, undrained
1 (32-ounce) carton low sodium vegetable stock
1/2 teaspoon low-sodium salt stuff
Black Pepper
Directions
Heat olive oil in a large saucepan over medium-low heat. Add carrot and cook will chopping the onion and garlic. Add them and cook, stirring frequently, until onion is soft.
Add cumin and peppers and sauté for another few minutes
Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine. Drain and rinse black beans and add to the pot. Bring to a boil. Cover, reduce heat, and simmer for one hour.
Serve with your choice of toppings: chopped tomato, avocado, etc.
Makes 6 generous servings.
Add cumin and peppers and sauté for another few minutes
Add pumpkin, tomatoes, vegetable stock, and salt and stir to combine. Drain and rinse black beans and add to the pot. Bring to a boil. Cover, reduce heat, and simmer for one hour.
Serve with your choice of toppings: chopped tomato, avocado, etc.
Makes 6 generous servings.