Quick And Easy Black Bean Pumpkin & Butternut Squash Soup Recipe

Name: Quick And Easy Black Bean Pumpkin & Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Pour soup carton into a large pot and cook on medium.
2
Add spinach leaves and stir until mixed together and let simmer for a few minutes.
3
Stir in garlic and continue to cook on medium heat for a few minutes and then add cumin and oregano to taste.
4
Then add black beans, tomatoes (if used), feta cheese, and sun dried tomatoes.
5
Stir together making sure all ingredients are mixed evenly and then let simmer for a minute or two until thoroughly heated.
6
Serve with toasted whole wheat bread or in a whole grain bread bowl.

1698

kcal

Calories

186

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Quick And Easy Black Bean Pumpkin & Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick And Easy Black Bean Pumpkin & Butternut Squash Soup

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