Wednesday, April 14, 2010

PUMPKIN AND BLACK BEAN SOUP

Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 4-6

1 medium onion, chopped
¼ cup water
3 cups vegetable broth
1 14.5 ounce can diced tomatoes in juice
1 15 ounce can black beans, drained and rinsed
1 15 ounce can pumpkin puree
1 ½ teaspoons curry powder
1 teaspoon ground cumin
3 pinches cayenne pepper (optional)
dash salt

Place the onion and water in a soup pot. Cook, stirring occasionally, for about 5 minutes until tender. Add remaining ingredients and mix well. Bring to a boil, reduce heat and simmer for 5 minutes. Adjust seasonings to taste.

Notes: You can omit the tomatoes, cut the cumin in half, add some corn or hominy, and perhaps some potatoes. You could vary this endlessly. I think chili powder with a dash of cinnamon would also work well instead of the curry powder. Very easy and very good.

No comments:


**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.