Black Bean Pumpkin Soup
Ingredients
-
1
tbsp
extra virgin olive oil
-
1
large
onion, chopped
-
3
cloves
garlic, minced
-
1
tbsp
ground cumin
-
1
cup
fire-roasted diced tomatoes
-
1
15 oz.
can of black beans, rinsed and drained
-
1
15 oz.
can of pumpkin puree
-
32
oz.
veggie broth
-
to taste
salt and pepper
-
Juice of one
lime
Instructions
- Heat olive oil in a pot over medium-high heat.
- Add onions, garlic, cumin, salt, and pepper, and cook until onions are tender.
- Stir in tomatoes, black beans, pumpkin puree, and veggie broth; bring to a boil.
- Reduce heat and simmer for 20 minutes until the soup thickens.
- Stir in lime juice and adjust seasoning.
- Allow to cool slightly, then blend in batches until desired consistency is reached.
Nutrition Facts (estimated)
Servings
6
Calories
176
Total fat
4g
Total carbohydrates
30g
Total protein
8g
Sodium
681mg
Cholesterol
0mg
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