Pumpkin and Black Bean Soup

20 mins (prep 5, cooking 15)
16 ingredients
4-6 servings
This is Rachael Ray's recipe and it is fabu, everyone that has tried it loves it. I have changed the original recipe and I will make notations in ()

Categories:  served-hot , seasonal , tomato , taste~mood , quick , spicy , bisques~cream-soups , soups-&-stews , time-to-make , black-beans , <-30-mins , winter , presentation , beans , inexpensive , vegetarian , squash , vegetable , savory ,
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Serving Size (408.73 g)
Servings 4
Amount per Serving
Calories 860.05 Calories from Fat 308.34
% Daily Value *
Total Fat 34.26g 210.82%
Saturated Fat 15.25g 305.02%
Trans Fat 0.0g %
Cholesterol 81.04mg 108.05%
Sodium 143.42mg 23.9%
Total Carbohydrate 111.92g 149.23%
Dietary Fiber 24.15 g 386.32%
Sugars 4.93 g %
Protein 34.96g 279.7%
Vitamin A 8432.31IU% Vitamin C 4.99mg%
Calcium 227.4mg% Iron 10.68mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, diced tomatoes with juice, pumpkin puree, ground cumin, coarse salt, fresh chives