Pumpkin & black bean soup
By Heather Bauer, R.D., nu-train
This delicious recipe can be made straight from your pantry. It was adapted from a Rachael Ray recipe, so we can also guarantee it will be ready in under 30 minutes!
1 Tablespoon Extra-Virgin Olive Oil
1 medium onion, finely chopped
3 cups chicken stock
1 can (14.5 ounces) diced tomatoes in juice
1 can (15 ounces) black beans
1 can (29 ounces) 100% pure pumpkin NOT pumpkin pie mix
1 Tablespoon curry powder
1 teaspoon ground cumin
Salt and Pepper, to taste
In a soup pot, sautee onion in oil over medium heat, about 5 minutes.
Add stock, tomatoes, black beans, and pumpkin. Stir to combine, and then bring soup to a boil.
Reduce heat to medium low and stir in seasonings. Simmer 5 to 10 minutes.
Serve and enjoy!
Calories per serving: approx. 130
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