Description
Easy and delicious soup for a weeknight meal.
Ingredients
- 1 TBSP Butter
- 1 can pumpkin puree (15 oz)
- 1 can black bean (rinsed and drained)
- 1 1/2 cup of frozen corn (thawed)
- 1 can diced tomato (15 oz)
- 1/2 can diced green chilies
- 2 cans of reduced sodium chicken broth
- 1 tsp cumin (dried)
- 1 tsp 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: soup
- Method: stove top
- Cuisine: american, soup
Nutrition
- Serving Size: 1
- Calories: 125.51 kcal
- Sugar: 4.29 g
- Sodium: 710.08 mg
- Fat: 2.27 g
- Saturated Fat: 1.17 g
- Trans Fat: 0.06 g
- Carbohydrates: 22.06 g
- Fiber: 7.24 g
- Protein: 6.85 g
- Cholesterol: 3.82 mg