Pumpkin-Black Bean Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 243.5
  • Total Fat: 5.2 g
  • Cholesterol: 13.3 mg
  • Sodium: 599.9 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 11.9 g
  • Protein: 11.0 g

View full nutritional breakdown of Pumpkin-Black Bean Soup calories by ingredient
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Number of Servings: 6


    1 1/2 cups drained diced canned tomatoes
    2 (15-ounce) cans black beans, drained and rinsed
    Cooking spray
    1 1/2 cups finely chopped onion
    1 teaspoon ground cumin
    3 garlic cloves, minced
    3 teaspoons better than bouillon chicken mixed with 3 cups water
    2 tablespoons cider vinegar
    1/2 teaspoon freshly ground black pepper
    1 (15-ounce) can pumpkin
    1 cup (4 ounces) crumbled queso fresco
    1/2 cup sliced green onions


Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.

Heat a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions.

Number of Servings: 6

Recipe submitted by SparkPeople user BUN3KIN.

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