Pumpkin Bean Soup 3 pts per serving
Going to make this on Friday for dh - with a big spinach salad, and some fresh homemade bread - he'll be happy. The kids of course - prolly mac and cheese and hot dogs - I can't expect them to eat ultra healthy every single day now, can I (shhhhh, don't tell them the mac and cheese is made with calcium fortified skim milk, and the hotdogs are FF LOL)
Pumpkin Bean Soup - serves 4
1 tsp cumin
10.5 ounce can black beans, rinsed and drained
2/3 cups chopped onion
2 cloves garlic peeled (I'll be using way more)
1 1/8 cups low sodium veggie broth
1/2 cup water
9 ounce can pumpkin puree
Cilantro - chopped as a garnish
In a blender - process cumin, black beans, onion, galric, broth and water at high speed until smooth; transfer to a saucepan' add pumpkin puree. Bring to a boil, then reduce heat, cover and simmer for 5 minutes; season to taste with pepper. Sprinkle with chopped cilantro when serving. Only 3 points per serving
Pumpkin Bean Soup - serves 4
1 tsp cumin
10.5 ounce can black beans, rinsed and drained
2/3 cups chopped onion
2 cloves garlic peeled (I'll be using way more)
1 1/8 cups low sodium veggie broth
1/2 cup water
9 ounce can pumpkin puree
Cilantro - chopped as a garnish
In a blender - process cumin, black beans, onion, galric, broth and water at high speed until smooth; transfer to a saucepan' add pumpkin puree. Bring to a boil, then reduce heat, cover and simmer for 5 minutes; season to taste with pepper. Sprinkle with chopped cilantro when serving. Only 3 points per serving
Comments
How do you do it all?
Cindy