8 Servings Prep: 30 min. Cook: 30 min. Ingredients 2 cans (15 ounces each) black beans, rinsed and drained 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, drained 2 medium onions, finely chopped 1 teaspoon olive oil 3 garlic cloves, minced 1 teaspoon ground cumin 3 cups vegetable broth 1 can (15 ounces) solid-pack pumpkin 2 tablespoons cider vinegar 1/2 teaspoon pepper 2 tablespoons bourbon, optional 1/2 cup 0% Fage Greek Yogurt or reduced fat sour cream 1/2 cup thinly sliced green onions 1/2 cup roasted salted pumpkin seeds Directions Place beans and tomatoes in a food processor; cover and process until blended. Set aside. In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds. Yield: 8 servings (2 quarts). Nutrition Facts: 1 cup (calculated without bourbon) equals 238 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 716 mg sodium, 30 g carbohydrate, 9 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable. Black Bean-Pumpkin Soup published in Healthy Cooking February/March 2011, p60
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