Soups are great for freezer meals. This pumpkin black bean corn soup has lots of fiber and goes great with cornbread. This can make two meals for a family of 4 or 1 meal if you want more food than 1 cup of soup per person.
This recipe is a part of my freezer meal series. Feel free to check out some of the recipes below.
Pumpkin Black Bean Corn Soup Freezer Meal Ingredients:
1 tablespoon Butter
One can pumpkin puree (15 oz)
1 can black bean (rinsed and drained)
1 ½ cup of frozen corn (thawed)
One 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
Pumpkin Black Bean Corn Soup Freezer Meal Instructions:
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 it cool a bit.
Add 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.
Some tips for this recipe are below.
Be sure to let the soup cool to room temperature before placing it in the baggie.
Lay it flat on the cookie sheet and freeze. Then, when it is frozen, place it vertically in the freezer to save room.
Here is the finished soup. What do you think? Doesn't it look yummy?
Pumpkin Black Bean Corn Soup Printable recipe:
Below is the printable you can use.
Feel free to check out our other soup recipes below.
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