Spicy Pumpkin & Corn Soup

Lunch

A seriously quick dish, it can satisfy a hungry household in 15 minutes. My family loves sharing this soup with cornbread, or you can add a zesty kick with some Rotel.

Average Rating: 4.454545

TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8 servings.

Ingredients

1 can (15 ounces) pumpkin
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn
1 can (10 ounces) diced tomatoes and green chiles
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/4 teaspoon pepper

Instructions

1. In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally.
Freeze option:
Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts

3/4 cup: 100 calories, 0 fat (0 saturated fat), 0 cholesterol, 542mg sodium, 20g carbohydrate (3g sugars, 5g fiber), 6g protein.
Diabetic Exchanges:
1 starch.