Quick and Easy Black Bean Pumpkin & Butternut Squash Soup
- Ready In:
- 9mins
- Ingredients:
- 10
- Yields:
-
4-6 cups
- Serves:
- 5
ingredients
- 4 cups butternut squash soup
- 1 (16 ounce) can black beans, no salt added
- 1 1⁄2 cups spinach leaves
- 2 ounces sun-dried tomatoes
- 1⁄8 cup feta cheese
- 1 tablespoon garlic, minced
- 1 teaspoon cumin (or to taste)
- 1 teaspoon oregano (or to taste)
- 1 (16 ounce) can pumpkin, pureed
- 1 (15 1/2 ounce) can no-salt-added diced tomatoes
directions
- Pour soup carton into a large pot and cook on medium.
- Add spinach leaves and stir until mixed together and let simmer for a few minutes.
- Stir in garlic and continue to cook on medium heat for a few minutes and then add cumin and oregano to taste.
- Then add black beans, tomatoes (if used), feta cheese, and sun dried tomatoes.
- Stir together making sure all ingredients are mixed evenly and then let simmer for a minute or two until thoroughly heated.
- Serve with toasted whole wheat bread or in a whole grain bread bowl.
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RECIPE SUBMITTED BY
Hi- I'm almost done with my 4th year as a nutrition and fitness major at Colorado State University. I'm a fitness instructor and thoroughly love cooking and making up new recipes and creative combinations. I also enjoy modifying all time favorite foods into healthy all-natural recipes! I'm a semi-vegetarian because l still eat seafood so many of my recipes are vegetarian friendly! However, you can add meat to many of them if you so desire :)
~*LiVe* ~ *lAuGh* ~ *lOvE*~