Pumpkin and Black Bean Soup

I'm not one to boast, especially when it comes to my culinary skills which are newly acquired, but this may be my favorite recipe that I have created yet. It's an incredible mix of sweet, savory and spicy. It's an absolute nutritional powerhouse and when I have a bowl for dinner I am not hungry for hours after, which says a lot considering I am constantly eating! IMG_5582

Pumpkin Black Bean Soup

Ingredients:

- 2 cans 15 oz. each black beans, rinsed and drained

- 1 29 oz can of pure pumpkin (not pie mix)

- 1 can 14.5 oz no salt added diced tomatoes, undrained

- 2/3 cup corn (I used frozen but I'm sure canned would work)

- 2 cups vegetable broth

- 1 red bell pepper, finely diced

- 3 cloves garlic, chopped

- 5 green onions, thinly sliced

- 1 T. Olive oil

- 1 T. Cumin

- 1 tsp Thyme

- 1/2 T. Nutmeg

- 6 packets Truvia or other artificial sweetener (can use 1/8 cup sugar but add 17 calories per bowl)

- salt, to taste

- Optional: honey or agave to drizzle

Directions:

- Heat oil in large pot over medium heat. Sautee green onions, garlic and red bell pepper. Cook 5 minutes, or until soft. Add in the rest of the ingredients and bring to a boil. Reduce heat to low and cook for 15 minutes, or until heated through. Once served, drizzle with honey/agave.

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I literally cannot stop eating this. Every time I open the fridge for anything I end up popping the lid off the Pyrex it's in to grab a spoonful! It makes approximately 9 cups, or 6 1.5 cup servings. Each serving has 230 calories and 10.5 grams of protein. Between the protein from the beans and fiber in the pumpkin it seriously fills you up for a while. If you try it, please let me know what you think (and I hope you love it!)