Quick and Easy Black Bean Pumpkin & Butternut Squash Soup |
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Prep Time: 1 Minutes Cook Time: 8 Minutes |
Ready In: 9 Minutes Servings: 8 |
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A delightful and healthy vegetarian soup with high fiber, protein, potassium and iron! The pumpkin adds a thicker texture where the butternut squash base keeps it sweet and soupy . Serve in a Whole grain bread bowl or with a whole grain loaf to top off this delectable meal! Ingredients:
4 cups butternut squash soup |
1 (16 ounce) can black beans, no salt added |
1 1/2 cups spinach leaves |
2 ounces sun-dried tomatoes |
1/8 cup feta cheese |
1 tablespoon garlic, minced |
1 teaspoon cumin (or to taste) |
1 teaspoon oregano (or to taste) |
1 (16 ounce) can pumpkin, pureed |
1 (15 1/2 ounce) can no-salt-added diced tomatoes |
Directions:
1. Pour soup carton into a large pot and cook on medium.
2. Add spinach leaves and stir until mixed together and let simmer for a few minutes.
3. Stir in garlic and continue to cook on medium heat for a few minutes and then add cumin and oregano to taste.
4. Then add black beans, tomatoes (if used), feta cheese, and sun dried tomatoes.
5. Stir together making sure all ingredients are mixed evenly and then let simmer for a minute or two until thoroughly heated.
6. Serve with toasted whole wheat bread or in a whole grain bread bowl.
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