Pumpkin Bean Soup
Ingredients
- 1 1/2 teaspoons cumin
- 1 can black beans rinsed, drained, 16-oz.
- 1 cup chopped onions
- 3 cloves garlic peeled
- 1 2/3 cups low sodium chicken broth
- 2/3 cup water
- 14 ounces canned pumpkin puree
- salt and pepper to taste
- cilantro finely chopped (as garnish)
Instructions
- In a blender, process cumin, black beans, onions, garlic, broth, and water at high speed until smooth.
- Transfer bean mixture to saucepan; stir in pumpkin and heat to boiling, then reduce heat and simmer, covered, for 5 minutes; season to taste with salt and pepper.
- Serve in bowls; sprinkle with chopped cilantro.
Notes
NUTRITION per serving: 110 Calories; 1g Fat; 8g Protein; 18g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 367mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. Points: 2
SERVING SUGGESTION: Whole grain rolls and a big salad would be perfect!
Tried this recipe?Let us know how it was!