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    "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'SŪ 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


    1. 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.
    2. Stir in cumin and thyme; cook, stirring occasionally, for 1 minute.
    3. Add beans, pumpkin, tomatoes and juice, broth and water; bring to a boil. Reduce heat to low; cook for 10 minutes.
    4. 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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