Soups & Stews
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"Vegged Out" Pumpkin & Black Bean Soup

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 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) Libby's 100% Pure Pumpkin
  • 1 can (14.5 ounces) no-salt added diced tomatoes, undrained
  • 1 can (14 fluid ounces) vegetable broth
  • 1/2 cup water
  • 1/2 teaspoon salt or more to taste
  • 1/8 teaspoon cayenne pepper or more to taste

Preparation
    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. 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.

Nutrition Information per serving:

Calories: 140     Total Fat: 2.50g
Cholesterol: 0mg     Protein: 7g
Carbohydrates: 23g     Sodium: 270mg

Serves
Makes 8 servings