"Vegged-Out" Pumpkin & Black Bean Soup
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.
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 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (14.5-ounce) can no-salt added diced tomatoes, undrained
1 (14-ounce) can vegetable broth
1/2 cup water
1/2 teaspoon salt or more to taste
1/8 teaspoon cayenne pepper or more to taste
- 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.
Makes 8 (1 cup) servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 140 Calories from Fat: 20 Total Fat: 2.5 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 270 mg Carbohydrates: 23 g Dietary Fiber: 9 g Sugars: 4 g Protein: 7 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.