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Home » Recipe » Pumpkin Black Bean Corn Soup Freezer Meal

Pumpkin Black Bean Corn Soup Freezer Meal

Last Modified: January 24, 2022 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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Pumpkin Black Bean Corn Soup Freezer Meal

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.

Ingredients:

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

Instructions:

  1. In a large saucepan, melt butter and then add the thawed corn for about 3 minutes.corn cooked in pan
  2. Add all the rest of the ingredients.added ingredients to the soup
  3. Bring to a boil and reduce heat to a simmer and cook uncovered for 15 minutes or until thick.
  4. Turn off and let cool a bit.
  5. Add to 2-gallon freezer bags for a family of 4 or 1 bag if you want to have more for a meal.Pumpkin Black Bean Corn Soup Freezer Meal
  6. 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?

Pumpkin Black Bean Corn Soup Freezer Meal

Pumpkin Black Bean Corn Soup Freezer Meal

Here is the printable recipe:

Pumpkin Black Bean Corn Soup Freezer Meal

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Pumpkin Black Bean Corn Soup Freezer Meal
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Sabrina Quairoli
August 16, 2016
by Sabrina Quairoli
Cuisine american
Category Freezer Meals Recipe Soup Recipes Vegetarian Recipes
Persons
8
Serving Size
1 cup
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes

Ingredients

  • 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

Instructions

  1. In a large saucepan, melt butter and then add the thawed corn for about 3 minutes.
  2. Add all the rest of the ingredients.
  3. Bring to a boil and reduce heat to a simmer and cook uncovered for 15 minutes or until thick.
  4. Turn off and let cool a bit.
  5. Add to 2-gallon freezer bags for a family of 4 or 1 bag if you want to have more for a meal.
  6. Thaw the soup in a bowl. Then reheat in the large saucepan till boiling. Add a little more broth if necessary.
Calories
125
5.2%
Fat
2.2 g
3.5%
Saturated
1.1 g
5.9%
Carbs
22 g
7.4%
Protein
6.8 g
Fiber
7.2 g
29%
Sugar
4.2 g
Sodium
710 mg
29%
Trans fat
0.0 g
Cholesterol
3.8 mg
1.3%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Freezer,
Healthy,
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Weeknight
© 2022 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

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About Sabrina Quairoli

I love sharing my passion for organizing life and the home. I hope you get inspired when visiting my home organizing tips, quick weeknight recipes, party planning ideas, and DIY organizing projects.

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Comments

  1. Susan cooper

    August 22, 2016 at 11:26 pm

    This looks great for a chilly fall evening. Even the colors scream Fall. Looks warm and delicious. 🙂

  2. Janet Barclay

    August 17, 2016 at 12:31 pm

    I've never had anything like this, and I'm intrigued, but am not sure it's something I would make.

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