• Donna Manquen

Pumpkin Black Bean Soup

Updated: Dec 7, 2017


3 - 15 oz cans of black beans, rinsed and drained

(add one more if you like lots of beans)

• 1-14.5 oz can of diced tomatoes

• 1-14.5 can of crushed tomatoes

• 1-1/4 cups of chopped onion

• 4 cloves of garlic - chopped

• 1 tsp sea salt

• 1/2 tsp ground black pepper

• 4 cups veggie broth

• 1 15 oz can of pumpkin puree

• 1/2 tsp all spice

• 1 tsp chili powder

• 1 tsp cumin

• Fresh Cilantro


•Pour cans of the drained black beans into a food processor along with

the crushed tomatoes.

• Puree and set aside.

• Heat some broth in the soup pot. Add onion and garlic and season with salt and pepper.

• Cook and stir the onion until softened.

• Stir in the bean puree, the remaining can of beans, veggie broth, diced tomatoes, pumpkin puree, all spice, Chili powder and cumin.

• Mix until well blended

• Simmer for about 25 minute.

Add more chili powder for a spicier soup.


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