Pumpkin & Black Bean Soup

Pumpkin & Black Bean Soup
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  1. 1 tablespoon olive oil
  2. 5 green onions (white and light green parts), thinly sliced (slice dark parts and set aside for later)
  3. 1 red bell pepper, chopped
  4. 3 cloves garlic, chopped
  5. 1 1/2 teaspoons ground cumin
  6. 1/2 teaspoon dried thyme
  7. 2 cans (15 oz. each) black beans, rinsed and drained
  8. 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  9. 1 can (14.5 oz.) no-salt added diced tomatoes, undrained
  10. 1 can (14 fl. oz.) vegetable broth
  11. 1/2 cup water
  12. 1/2 teaspoon salt or more to taste
  13. 1/8 teaspoon cayenne pepper or more to taste
  1. HEAT oil in large saucepan over medium heat. Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally, for 1 minute. Add beans, pumpkin, tomatoes and juice, broth and water; bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with dark green onion tops.
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