Vegetarian

"Vegged-Out" Pumpkin and Black Bean Soup is for Soup.

"Vegged-Out" Pumpkin and Black Bean Soup takes 15 minutes to prepare.

"Vegged-Out" Pumpkin and Black Bean Soup takes 20 minutes to cook.

"Vegged-Out" Pumpkin and Black Bean Soup makes 8 servings.

The ingredients for "Vegged-Out" Pumpkin and Black Bean Soup are:

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

Here is how you make "Vegged-Out" Pumpkin and Black Bean Soup:

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.Number of Servings: 8Recipe submitted by SparkPeople user BDNIXON10.

The nutritional information for "Vegged-Out" Pumpkin and Black Bean Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 148.9

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 838.2 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 8.9 g
• Protein: 7.9 g

The dietary needs meet for "Vegged-Out" Pumpkin and Black Bean Soup is Vegan