Pumpkin-Black Bean Soup

30 mins (prep 10, cooking 20)
15 ingredients
6 servings
From the April 2006 issue of Cooking Light. They suggest using vegetable broth to make this a meatless meal. I like that it is made up of ingredients that I usually have on hand.

Categories:  served-hot , 3-steps-or-less , tomato , north-american , comfort-food , taste~mood , equipment , soups-&-stews , caribbean , time-to-make , black-beans , <-30-mins , easy , presentation , beans , squash , vegetable , central-american , stove-top ,
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Serving Size (381.84 g)
Servings 6
Amount per Serving
Calories 573.84 Calories from Fat 154.44
% Daily Value *
Total Fat 17.16g 158.36%
Saturated Fat 6.91g 207.2%
Trans Fat 0.33g %
Cholesterol 106.47mg 212.94%
Sodium 632.23mg 158.06%
Total Carbohydrate 55.02g 110.03%
Dietary Fiber 14.72 g 353.19%
Sugars 6.41 g %
Protein 53.16g 637.9%
Vitamin A 7196.75IU% Vitamin C 13.87mg%
Calcium 374.29mg% Iron 7.41mg%
*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:
canned tomatoes, ground cumin, sherry wine vinegar, fresh ground black pepper, dry sherry