Try this Black-Bean and Pumpkin Soup recipe, or contribute your own.
Suggest a better descriptionDrain and rinse the soaked beans then place in a large soup pot along with the water, bring to a boil over high heat. Lower heat and simmer, uncovered, for about an hour, until the beans are soft, but not falling or splitting apart. Drain in a colander and set aside.
In the same pot saute the onion and garlic in the olive oil over medium high heat, stirring to prevent burning or sticking until the onion is tender and translucent. About 10-15 minutes.
Add the tomatoes, and spices and saute until the tomatoes break down somewhat, another 5-10 minutes. Pour in the stock, pumpkin puree, vinegar and beans.
Bring to a boil then lower the heat and simmer for about 15 minutes until the flavors are combined.
Remove from heat and use an immersion blender to puree, until mixture is blended and tomatoes are completely broken down but still has some of the texture of the beans.
If you do not have an immersion blender, allow soup to cool then blend in batches using a food processor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 324 | ||
Calories from Fat: 40 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 4.8mg | 1 % | |
Sodium 330.2mg | 11 % | |
Potassium 1140mg | 30 % | |
Total Carbohydrate 56g | 16 % | |
Dietary Fiber 13.1g | 53 % | |
Sugars, other 42.8g | ||
Protein 17.3g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 324
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