Pumpkin and Black Bean Soup
- 2 cans of 15 oz black beans, drained and rinsed
- 1 29 oz can pure pumpkin
- 1 14.5 oz can of diced tomatoes (I forgot this and just added some diced tomatoes)
- ⅔ cup of corn (I used frozen)
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 3 cloves garlic, chopped
- 5 green onions, thinly sliced
- 1 tbs olive oil
- 1 tbs cumin
- 1tsp thyme
- ½ tbs nutmeg
- 6 packets of truvia, or other artificial sweetener. Or use ⅛ cup sugar
- salt to taste.
- Heat oil in large pot over medium heat.
- Saute green onions, red pepper and garlic for 5 minutes.
- Add in rest of ingredients and bring to a boil.
- Reduce heat to low and cook for 15 minutes.
Recipe by You Gotta Eat This! at https://yougottaeatthis.com/featured/2013/09/05/pumpkin-black-bean-soup/
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