“Vegged-Out” Pumpkin & Black Bean Soup

Categories: Soup

Ingredients

• 1 Tbsp. olive oil
• 5 green onions (white and light green parts),
• thinly sliced (slice dark parts and set
• aside for later)
• 1 red bell pepper, chopped
• 3 cloves garlic, chopped
• 1 1/2 tsp. ground cumin
• 1/2 tsp. dried thyme
• 2 cans (15 oz. each) black beans, rinsed and
• drained
• 1 can (15 oz.) Libby's Pure Pumpkin
• 1 can (14.5) no=salt added diced tomatoes,
• undrained
• 1 can (14 fl. oz.) vegetable broth
• 1/2 cup water
• 1/2 tsp. salt or more to taste
• 1/8 tsp. cayenne pepper or more to taste

Directions

1. Heat oil in large saucepan over medium heat. Add white and light green parts of green onions, bell peppers and garlic, stirring occasionally, for 4 to 5 minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally, for 1 minute. Add beans, pumpkin, tomatoes, and juice, broth and water; bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in slat and cayenne pepper. Top each serving with dark green onion tops.

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