"Vegged-Out" Pumpkin & Black Bean Soup
Source of Recipe
Libby
Recipe Introduction
This vegetarian soup is hearty enough to eat as a meal. Pumpkin blends in with the vegetables, black beans and broth to add extra nutrition and delicious flavor which creates a nourishing dish the entire family will enjoy.
List of Ingredients
- •1 tablespoon olive oil
- •5 green onions (white and light green parts), thinly sliced (slice dark parts and set aside for later)
- •1 red bell pepper, chopped
- •3 cloves garlic, chopped
- •1 1/2 teaspoons ground cumin
- •1/2 teaspoon dried thyme
- •2 cans (15 oz. each) black beans, rinsed and drained
- •1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- •1 can (14.5 oz.) no-salt added diced tomatoes, undrained
- •1 can (14 fl. oz.) vegetable broth
- •1/2 cup water
- •1/2 teaspoon salt or more to taste
- •1/8 teaspoon cayenne pepper or more to taste
Instructions
- 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.
Final Comments
Makes 8 servings, 1 cup each
Calories 140
Calories from Fat 20
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