Black bean and pumpkin soup recipe
Black Bean and Pumpkin Soup recipe
- 1 teaspoon cumin
- One 14.5-ounce can Roteldiced tomatoes and green chilies (mild or original)
- Two 15-ounce cans reduced-sodium black beans
- 3 cups reduced-sodium chicken broth
- One 16-ounce can pumpkin
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- Cilantro to taste
- Fat-free sour cream
Combine cumin, tomatoes and green chilies, beans, and pumpkin in a large saucepan. In separate pan, saute onion and garlic, then add to other ingredients. Bring to simmer over medium heat, stirring occasionally. Reduce heat and simmer 10 to 15 minutes to blend ingredients.
Pour into bowls and garnish with cilantro and sour cream.
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