Pumpkin Black Bean Soup~*~Sandy~*~ via The Six O’Clock Scramble
1 T vegetable oil
1 1/2 cups chopped onion (about 1 small onion)
3 garlic cloves, chopped
1 can (15 oz) black beans, drained
1 can (15 oz) whole tomatoes, drained
1/2 tsp salt
Pepper to taste
1 can (15 oz) pumpkin
3 1/2 cups vegetable or chicken broth
1 tsp cumin (or curry)
2 T dry sherry (can use applejuice, but I think the sherry adds awesome flavor)
1 T vegetable oil
1 1/2 cups chopped onion (about 1 small onion)
3 garlic cloves, chopped
1 can (15 oz) black beans, drained
1 can (15 oz) whole tomatoes, drained
1/2 tsp salt
Pepper to taste
1 can (15 oz) pumpkin
3 1/2 cups vegetable or chicken broth
1 tsp cumin (or curry)
2 T dry sherry (can use applejuice, but I think the sherry adds awesome flavor)
**pinch of sugar
Sour cream for serving
In a stock pot, heat the oil over medium-high heat. Add the onions and garlic and sauté them until they are softened, about 5 minutes.
Chop the beans and tomatoes in a food processor or blender until they are pureed with some chunks remaining. Add them to the onions and garlic. Add the remaining ingredients, except the sour cream.
Mix the soup well, bring it to a gentle boil, and simmer it for 20 minutes. Serve it with a dollop of sour cream.
Makes 6 servings
Calories 140, total fat 3.5g sat fat 0g, cholesterol 0mg, sodium 580mg, total carbs 23g, dietary fiber 6g, protein 5 g, sugar 7g
Sour cream for serving
In a stock pot, heat the oil over medium-high heat. Add the onions and garlic and sauté them until they are softened, about 5 minutes.
Chop the beans and tomatoes in a food processor or blender until they are pureed with some chunks remaining. Add them to the onions and garlic. Add the remaining ingredients, except the sour cream.
Mix the soup well, bring it to a gentle boil, and simmer it for 20 minutes. Serve it with a dollop of sour cream.
Makes 6 servings
Calories 140, total fat 3.5g sat fat 0g, cholesterol 0mg, sodium 580mg, total carbs 23g, dietary fiber 6g, protein 5 g, sugar 7g
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