How to make BlackBean and Pumpkin Soup
Prep
Time: 5 minutes|Cook
Time: 15 minutes|Serves:
1
onion, medium, chopped (1 piece)
black pepper, freshly ground (1/2 teaspoon)
pumpkin puree, canned (16 ounces)
cumin, ground (1 tablespoon)
tomatoes, canned, diced (1 cup)
olive oil, extra virgin (2 tablespoons)
garlic cloves, minced (4 pieces)
chili powder (1 teaspoon)
black beans, canned, rinsed, drained (30 ounces)
beef broth, low sodium (2 cups)
black pepper, freshly ground (1/2 teaspoon)
pumpkin puree, canned (16 ounces)
cumin, ground (1 tablespoon)
tomatoes, canned, diced (1 cup)
olive oil, extra virgin (2 tablespoons)
garlic cloves, minced (4 pieces)
chili powder (1 teaspoon)
black beans, canned, rinsed, drained (30 ounces)
beef broth, low sodium (2 cups)
1. Heat a soup pot over medium heat after filling
it with the oil.
2. Add the garlic, onion, pepper, chili powder
and cumin. Stir and
cook for about two to three minutes or until soft and fragrant.
cook for about two to three minutes or until soft and fragrant.
3. Add the broth and the squash, tomatoes and
black beans. Stir to
combine.
combine.
4. Let the mixture simmer, uncovered, for
twenty-five minutes or
until thickened to desired consistency.
until thickened to desired consistency.
5. Remove from heat and process black bean and
pumpkin soup with an immersion blender.
6. Serve and enjoy.
Per
Serving:
Calories: 266, Carbohydrates: 13g, Protein: 4g, Fat: 24g, Saturated Fat: 21g, Sodium: 879mg, Potassium: 641mg, Fiber: 3g, Sugar: 4g, Vitamin A: 17726iu, Vitamin C: 23mg, Calcium: 71mg, Iron: 6mg
Calories: 266, Carbohydrates: 13g, Protein: 4g, Fat: 24g, Saturated Fat: 21g, Sodium: 879mg, Potassium: 641mg, Fiber: 3g, Sugar: 4g, Vitamin A: 17726iu, Vitamin C: 23mg, Calcium: 71mg, Iron: 6mg
