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"Vegged-Out" Pumpkin & Black Bean Soup

Makes:
8 servings, 1 cup each
Prep Time:
15
minutes
Total Time:
35
minutes
Dairy FreeLow CalorieLow FatLow SodiumVegetarian
based on
17 reviews
This vegetarian soup is hearty enough to eat as a meal. Pumpkin blends in with the vegetables, black beans and broth to add extra nutrition and delicious flavor which creates a nourishing dish the entire family will enjoy.

In this recipe:


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Ingredients:

  • 1 tablespoon olive oil
  • 5 green onions (white and light green parts), thinly sliced (slice dark parts and set aside for later)
  • 1 red bell pepper, chopped
  • 3 cloves garlic, chopped
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried thyme
  • 2 cans (15 oz. each) black beans, rinsed and drained
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (14.5 oz.) no-salt added diced tomatoes, undrained
  • 1 can (14 fl. oz.) vegetable broth
  • 1/2 cup water
  • 1/2 teaspoon salt or more to taste
  • 1/8 teaspoon cayenne pepper or more to taste

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    Vegged-out Pumpkin & Black Bean Soup

    Dorothy Reed from

    This is the most delicious soup we've enjoyed in a long time. It has become a favorite dish. Also it is very attractive. I don't always ahve vegetable broth around so it can be made with chicken broth. Be sure to stock up on Libby's pumpkin because super markets treat it as a seasonal product.

  •  Star(s)

    This Is A "Keeper!"

    Diana Decker from Kerhonkson, NY

    Had to try it, out of curiosity! It's excellent! It's a thicker, hearty soup with lots of flavor, very easy to make, very tasty & very pretty! My husband felt it was a little on the sweet side - we just added a little extra cayenne pepper to counterbalance that & it was fantastic! I'd definitely make this again!

  •  Star(s)

    Tasty and Healthy

    Lois Soule from CHARLOTTE, NC

    I made this soup for lunch one day this week. My husband liked it a lot, he thought there was some kind of meat in it because it was so thick and hearty. We really enjoyed it.

  •  Star(s)

    Perfect for a cold day

    Alison Jamieson from ,

    It's simple: it's delicious and easy to make. I can see making this over and over.

  •  Star(s)

    Better than you might think!

    Kristine Pruett from Dallas, PA

    Excellent soup. Very surprising. As others said, you can't taste the pumpkin - it only adds body to the soup. It needed that "something" so I added a heap. Tbsp of br sugar and a couple dashes of chili pwdr. Definitely making this again.

  •  Star(s)

    Tasty

    Leanette Weiner from

    This recipe was pretty good, but I was disappointed because I couldn't taste the pumpkin AT ALL. It is still a tasty, hardy veggie soup. I ended up adding a second can of pumpkin, a can of stout instead of water, a dash of cinnamon, brown sugar, hot sauce, and black pepper. Came out great, but again, could barely taste pumpkin.

  •  Star(s)

    Very tasty soup

    REBECCA SWANSON from Franklin, TN

    This was a hit at our house. The only change I made was using RO*TEL Tomatoes and Green Chilies instead of the diced tomatoes and cayenne pepper.

  •  Star(s)

    YUM---

    Pam Crimmings from WI

    I tried this tonight, but I added browned hamburger and crushed red pepper, then sprinkled Parmesan on top w/onions. Will definitely make this again.

  •  Star(s)

    Vegged out Pumpkin and Black Bean soup

    Karla Roy from Bellevue, NE

    I made this recipe and thought it was very good. I even thought that next time I will add some chili powder to it. We like a little more zing so I did add more cayenne Pepper then it called for. This soup hit the spot.

  •  Star(s)

    Surprisingly good!

    NICOLE RENNER from Wyanet, IL

    Made it as-is except for the addition of the cayenne because I didn't have any. I was a bit skeptical but it was odd enough to try and it was really good. I was afraid of that pumpkin taste but you couldn't taste it; the flavors really blended well. Loved the addition of the onion pieces on top, served it with cornbread and it was very filling and super easy to make.

  •  Star(s)

    GREAT PUMPKIN SOUP!

    CYNTHIA RIZZOLO from Livingston, NJ

    I just made this soup; it is really excellent!! I plan on making it often as it is low in points on Weight Watchers (2 for 1 cup, 5 for 2 cups). I can't really say enough about how good it is. It's filling and very delicious. The flavors of all ingredients mix...you don't really taste all pumpkin, give it a try!!!!!!!!!!Thanks Nestle

  •  Star(s)

    Flavorful

    LINDA KRASKEWICZ from Ashland, OH

    This soup was wonderful,I love the ease to prepare. I like my soup a little thicker so I mashed one can of beans and added it to the soup. It just gives it more body.

  •  Star(s)

    Delish and Nutrish

    Justin Castillo from Salem, OR

    Very healthy as long as you don't have allergies

  •  Star(s)

    so so good!

    Dorothy Reed from Sarasota, FL

    I was very surprised by the great blend of flavors. Did use chicken instead of vegetable broth. Added hot sauce and black pepper as I like a little more spice.

  •  Star(s)

    Skip the black beans, used pinto beans instead

    Susan Campbell from Grass Lake, MI

    This is a dynamite soup, and highly-recommended. I don't care for black beans, but you might like them. If not, use pinto beans, which are excellent! Thanks for sharing the recipe.

  •  Star(s)

    So Easy...So Tasty....So Healthy

    Robin Ward from North East, PA

    Want a healthy impact on your diet that doesn't compromise taste? Try this winner....it can be put together in minutes and is chock full of nutrition AND fiber. A few shots of hot sauce, extra pumpkin, and you can even throw in a can of sweet corn, too. You won't go wrong with this recipe!

  •  Star(s)

    veged-ot Pumkin an Black bean soup

    DIANNE CURTISS from Glen Gardner, NJ

    We are having very cold weather here and this soup hit the spot. I did not have the pumpkin, but did have sweet potato so I used that. It was very good and heated up the next day even better.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 140
  • Calories from Fat: 20
  • Total Fat: 2.5g (4% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 9g (36% of DV)
  • Sugars: 4g
  • Protein: 7g
  • Vitamin A: 150% of DV
  • Vitamin C: 45% of DV
  • Calcium: 4% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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"Vegged-Out" Pumpkin & Black Bean Soup

Ingredients

  • 1 tablespoon olive oil
  • 5 green onions (white and light green parts), thinly sliced (slice dark parts and set aside for later)
  • 1 red bell pepper, chopped
  • 3 cloves garlic, chopped
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried thyme
  • 2 cans (15 oz. each) black beans, rinsed and drained
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (14.5 oz.) no-salt added diced tomatoes, undrained
  • 1 can (14 fl. oz.) vegetable broth
  • 1/2 cup water
  • 1/2 teaspoon salt or more to taste
  • 1/8 teaspoon cayenne pepper or more to taste

 

Directions

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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