Black bean and pumpkin 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:	2.5g
Cholesterol:	0mg		Protien:	7g
Carbohydrates:	23g		Sodium:	270mg

Serves

Makes 8 servings

Source

Nestlé USA, Inc.

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