Black Bean & Pumpkin Herb Soup
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 340.19 g can pumpkin puree
- 1 onion, chopped
- 1 potato, peeled and cubed
- 340.19 g can black beans, rinsed and drained
- 2 garlic cloves, minced
- 2 fresh sage leaves
- 2 sprig thyme
- 2 sprig fresh tarragon
- 709.77 ml chicken stock
- 29.58 ml extra virgin olive oil
- 340.19 g can creamed corn
directions
- On medium heat, cook onions, potatoe, & garlic until sofened.
- Chop all herbs and add to mixture.
- Add the 3 cups of chicken stock and bring to a boil.
- add pumpkin & black bean, bring to second boil.
- Using a hand blender or a regular blender, puree the soup. (if you are using a regular blender, puree soup in small batches).
- Put soup back in pot, add creamed corn & heat.
- (Dress soup however you wish, Grated monterey jack cheese, sour cream or guacemole go great).
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