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.
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This recipe is a part of my freezer meal series. Feel free to check out some of the recipes below.
TURKEY SAUSAGE AND BLACK BEAN SOUP RECIPE
EASY TURKEY CHILI FREEZER MEAL
Pumpkin Black Bean Corn Soup Freezer Meal Ingredients:
1 tablespoon Butter
One can of pumpkin puree (15 oz)
1 can black bean (rinsed and drained)
1 ½ cups 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:
Gather all the ingredients for a quick freezer meal.
In a large saucepan, melt butter and then add the thawed corn for about 3 minutes. No need to make it brown or reduce it.
Add all the rest of the ingredients (pumpkin puree, black bean, diced tomatoes, green chilies, broth, cumin, nutmeg, salt, and pepper) to the dutch oven.
Bring to a boil, reduce heat to a simmer, and cook uncovered for 15 minutes or until thick.
Turn it off and let it cool a bit.
Add 2-gallon freezer bags for a family of 4 or 1 bag if you want 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.
Tips:
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, place it vertically in the freezer when it is frozen to save room.
Reveal:
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.
Save to BigOven 
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
- 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, reduce heat to a simmer, and cook uncovered for 15 minutes or until thick.
- Turn it off and let it cool a bit.
- Add 2-gallon freezer bags for a family of 4 or 1 bag if you want more for a meal.
- Thaw the soup in a bowl. Add a little more broth if necessary.
- Then reheat in the large saucepan until boiling.
Feel free to check out our other soup recipes below.
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Susan cooper
This looks great for a chilly fall evening. Even the colors scream Fall. Looks warm and delicious. 🙂
Janet Barclay
I've never had anything like this, and I'm intrigued, but am not sure it's something I would make.