WeightWatchers Pumpkin and Black Bean Soup Recipe

Here’s a great thick and filling soup recipe that’s very easy to make and will keep you warm when it’s cold outside.

If you want to make this soup vegetarian, use vegetable broth instead of chicken broth.

Weight Watchers Pumpkin and Black Bean Soup recipe
Makes 6 servings

Ingredients
2 (15 ounce) cans black beans, rinsed and drained
1 cup pumpkin puree, pack down the cup, NOT pumpkin pie filling
1 (15 ounce) can diced tomatoes, undrained
1 cup chopped onions
1 garlic clove, minced
2 cups chicken broth
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/4 cup fat free sour cream

Preparation
1. In a large soup pot, heat the olive oil.
2. Sauté the onion and garlic in the olive oil for about 4-5 minutes.
3. Add the cumin and curry powder, and sauté for an additional 4-5 minutes.
4. Add the broth, thyme, pumpkin puree, salt, pepper and sugar. Bring to a boil.
5. Stir in the black beans and tomatoes.
6. Reduce heat. Cover and gently simmer for 15 minutes, stirring occasionally.
7. Remove from heat and leave for a few minutes.
8. Stir in the 1/4 cup nonfat sour cream and serve.

How many Weight Watchers points in pumpkin and black bean soup recipe?
WW POINTS per serving: 5
Nutritional information per serving: 262 calories, 3.9g fat, 13.6g fiber

Originally posted 2008-01-11 09:03:50.