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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This soup is thick and filling and very simple to make. I prefer this with chicken broth, but if you need to make it vegetarian, use vegetable broth. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
1 garlic clove, minced |
1 teaspoon cumin |
1 teaspoon curry powder |
2 cups chicken broth |
1/2 teaspoon thyme |
1 cup pumpkin puree, pack down the cup, not pumpkin pie filling |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon sugar |
2 (15 ounce) cans black beans, rinsed and drained |
1 (15 ounce) can diced tomatoes, undrained |
1/4 cup fat free sour cream |
Directions:
1. In a large soup pot, heat the olive oil.
2. Sauté the onion and garlic in the olive oil for about 4-5 minutes.
3. Add the cumin and curry powder and sauté for an additional 4-5 minutes.
4. Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.
5. Stir in the black beans and tomatoes.
6. Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
7. Remove from heat.
8. Stir in the 1/4 cup nonfat sour cream.
9. Serve.
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