Pumpkin and Black Bean Soup

Nutritional Facts

Serving Size:
Servings Per Package:
Amount Per Serving
Calories:
302
  
From Fat:
Total Fat:
8.8g
Trans Fat:
0g
Saturated Fat:
5.2g
Monounsaturated Fat:
2.1g
Polyunsaturated Fat:
0.7g
Cholesterol:
20mg
Sodium:
225mg
Total Carbohydrates:
44g
Dietary Fiber:
14.5g
Protein:
12.7g
* Percent Daily Values (DV) are based on a 2,000 calorie diet.
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Description:

Slow Cooker or Stove-top.  Sounds like an odd combination but it's SO good!  Creamy pumpkin, black beans, carrots, onions, a touch of cumin and diced tomatoes are simmered together for a hearty and delicious soup that the whole family can enjoy.  Definitely a main dish soup.

 

Cooking Instructions

Thaw. Stove-top: Heat a medium sized stock-pot over med/high heat. Pour bag of onions/carrots into pot.  Saute for 8 min, stirring, until onions are translucent.  Add bag of beans/pumpkin.  Add 2 1/2 Cup water for a half serve, 5 cups water for a full serve. Turn heat to medium and simmer for 20 min, stirring occasionally, until thickened.  Add desired amount of cumin.  If you like a thinner soup add more water then simmer for 10 more minutes.  Slow-Cooker: Turn heat on slow cooker.  Pour little bag of onions into cooker and cook for 10 min, until slightly translucent. Add big bag of beans/pumpkin.  Add 3 cups water for a half serve, 6 cups water for a full serve.  Turn heat on high for 4 hours or low for 6 hours.  Add desired amount of cumin
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