Southwest Pumpkin Black Bean Soup
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Southwest Pumpkin Black Bean Soup
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Are pumpkin soups starting to all look the same? How about a Southwest Pumpkin Black Bean soup with beans, red peppers, rice and chili spices!
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Ingredients
- ½ Tablespoon olive oil
- 1 onion chopped, small
- 2 cloves garlic minced
- 5 cups broth any type
- 1 15 ounce pumpkin puree about 2 cups, canned
- 1 red pepper diced
- 1 black beans drained and rinsed (a bit over 1 cup after draining, cooked, canned
- ½ cup brown rice any type, just vary cooking time, raw
- 1/4 teaspoon cayenne pepper
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1-2 teaspoon salt see note
Instructions
- Sautee onion in olive oil in a large pan. When just tender, add minced garlic and cook for a minute more.
- Add remaining ingredients, stirring to dissolve pumpkin puree in broth. Let cook until rice is tender, 30-45 minutes for regular, 10-15 minutes for quick (see rice package directions for more detail).
Notes
- I use homemade broth which is lower in sodium so go up to the full 2 teaspoons of salt (I use lite salt). Normally I am a lower salt person, but it brings out the flavor in this soup, so taste and adjust as needed.
Nutrition Information
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Calories
117kcal
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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