Soups are great for freezer meals. This pumpkin black bean corn soup has lots of fiber and goes great with corn bread. This can make two meals for a family of 4 or 1 meal if you want more food that 1 cup of soup per person.
1 tablespoon Butter
1 can pumpkin puree (15 oz)
1 can black bean (rinsed and drained)
1 ½ cup of frozen corn (thawed)
1 can diced tomato (15 oz)
½ can diced green chilies
2 cans of reduced sodium chicken broth
1 teaspoon cumin (dried)
1 teaspoon nutmeg (dried)
salt and pepper to taste
- In a large saucepan, melt butter and then add the thawed corn for about 3 minutes.
- Add all the rest of the ingredients.
- Bring to a boil and reduce heat to a simmer and cook uncovered for 15 minutes or until thick.
- Turn off and let cool a bit.
- Add to 2-gallon freezer bags for a family of 4 or 1 bag if you want to have more for a meal.
- Thaw the soup in a bowl. Then reheat in the large saucepan till boiling. Add a little more broth if necessary.
Here is the finished soup. What do you think? Doesn't it look yummy?
Here is the printable recipe:
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