This soup is super awesome because you make barely any mess making it, the prep time is less than 1 minute, and the cooking time is just a little over 5 minutes. Oh, and it also is pretty darn tasty AND healthy. It’s loaded with Vitamin A, protein, and fiber. You can make it with more kick based on the type of salsa you use in the recipe. The first few times I made it I used a Hatch Chile salsa, and it was nice and spicy. Now when I make this soup, I like to use a milder salsa to make everyone in the family happy. You can serve this soup with quesadillas or serve it on its own with some tortilla chips. I love warming the tortilla chips in the oven with a little olive oil and salt to serve with chili type recipes. This soup is rich and creamy, and is definitely a comfort-type food, but it has the bonus of being good for you. Enjoy!
Recipe for 5-Ingredient Pumpkin Black Bean Soup
INGREDIENTS
1 can of black beans (15.5 ounces), drained and rinsed
1/2 cup of water, vegetable broth, or chicken broth
1/3 cup of canned pumpkin puree
1/3 cup of salsa (we like it with Newman’s own Farmer’s Garden – you can use hot or mild salsa)
1/2 tsp. of cumin powder
Salt and pepper, to taste
1/3 cup of full-fat Greek yogurt or sour cream
DIRECTIONS
Dump the black beans, water, pumpkin puree, and salsa into a medium sized pot. Sprinkle in the cumin powder, salt, and pepper. Use a spoon to mix well. Set the pot over medium heat on the stove top and cook for 4 – 5 minutes, or until hot. Then adjust the heat to low and stir in the Greek yogurt until smooth. Cook for an additional 45 seconds to 1 minute (don’t cook too long, because the yogurt will curdle a bit and slightly effects the texture of soup). Remove from heat and ladle into bowls. Sprinkle with white cheddar cheese, if desired.
Makes approximately 2 – 3 servings.
Original Recipe
Per Serving (with a serving being 1/3 of the recipe): 155 calories, 2 grams fat, 29 grams carbohydrates, 12 grams protein, 8 grams fiber, 50% RDA Vitamin A, 15% RDA Iron,
Make It and Bake It with Beth 