Southwest Pumpkin Rice Soup
A flavorful blend of red bell peppers, tomatoes, black beans, pumpkin and rice with a hint of cumin is perfect for those chilly nights.
Ingredients
- 2 green onions, chopped
- 1 garlic clove, chopped
- 1 red bell pepper, chopped
- 1 Tbsp olive oil
- 1-1/2 tsp ground cumin powder
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) canned pumpkin, unseasoned
- 1 can diced tomatoes, undrained
- 3 cups reduced sodium vegetable broth
- ½ tsp kosher salt
- ¼ tsp black pepper, ground
- 1 cup Minute® White Rice
- 1/4 tsp cayenne pepper, optional
Categories
Instructions
Step 1
In a medium saucepan over medium heat, sauté onions, garlic and bell peppers in olive oil for 2 minutes.
Step 2
Add cumin, beans, pumpkin, tomatoes, broth, salt and pepper.
Step 3
Bring to a boil. Add rice. Reduce heat and simmer 5 minutes, stirring occasionally.
Step 4
Season with cayenne pepper, if desired.
