Side Items

Pumpkin and Black Bean Soup is for Lunch.

Pumpkin and Black Bean Soup takes several minutes to prepare.

Pumpkin and Black Bean Soup takes several minutes to cook.

Pumpkin and Black Bean Soup makes 8 servings.

The ingredients for Pumpkin and Black Bean Soup are:

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

Here is how you make Pumpkin and Black Bean Soup:

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: 8Recipe submitted by SparkPeople user JULIEAKING.

The nutritional information for Pumpkin and Black Bean Soup is:

• 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