Pumpkin-Black Bean Soup

Pumpkin-Black Bean Soup
Photo by Jan Smith

Ingredients

  • 2 tablespoons sherry vinegar
  • 1 cup (4 ounces) crumbled queso fresco
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 teaspoon olive oil
  • 2 tablespoons dry sherry
  • 1 ½ cups drained diced canned tomatoes
  • Pumpkinseed kernels (optional)
  • + 8 more ingredients
    • 3 garlic cloves, minced
    • Cooking spray
    • 3 cups fat-free, less-sodium chicken broth
    • 1 ½ cups finely chopped onion
    • 1 teaspoon ground cumin
    • ½ teaspoon freshly ground black pepper
    • ½ cup sliced green onions
    • 1 (15-ounce) can pumpkin

Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside. Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, bro...

View full recipe at My Recipes

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