PUMPKIN BLACK BEAN CORN SOUP RECIPE A Step-by-Step Guide by Sabrina’s Organizing Recipes
Ingredients:
1 tablespoon Butter
One can of pumpkin puree (15 oz)
1 can black bean (rinsed and drained)
1 ½ cups of frozen corn (thawed)
One can diced tomato (15 oz)
½ can diced green chilies
2 cans of reduced-sodium chicken broth
1 teaspoon cumin (dried)
1 teaspoon nutmeg (dried)
salt and pepper to taste
Instructions:
In a large saucepan, melt butter and then add the thawed corn for about 3 minutes.
Add all the rest of the ingredients.
Bring to a boil, reduce heat to a simmer, and cook uncovered for 15 minutes or until thick.
Turn it off and let it cool a bit.
Add 2-gallon freezer bags for a family of 4 or 1 bag if you want more for a meal.
Thaw the soup in a bowl. Add a little more broth if necessary.
Then reheat in the large saucepan until boiling.
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