Nu-Train's Recipe of the Month: Pumpkin & Black Bean Soup

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! Serves 6 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
  1. In a soup pot, sautee onion in oil over medium heat, about 5 minutes.
  2. Add stock, tomatoes, black beans, and pumpkin. Stir to combine, and then bring soup to a boil.
  3. Reduce heat to medium low and stir in seasonings. Simmer 5 to 10 minutes.
  4. Serve and enjoy!
Calories per serving: ~130


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