Pumpkin and Black Bean Soup

I was in a black bean soup kind of mood and stumbled upon this recipe on Pinterest. It was quite good, but next time I think I’ll add a little spice to the batch to tone down the strong pumpkin flavor.

I will definitely be making this for the upcoming cold fall nights.

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Pumpkin and Black Bean Soup

Ingredients

• 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.

Instructions

1. Heat oil in large pot over medium heat.
2. Saute green onions, red pepper and garlic for 5 minutes.
3. Add in rest of ingredients and bring to a boil.
4. Reduce heat to low and cook for 15 minutes.

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