Southwest Bean Potage
VeganVegetarianOne DishLunchSide DishesGluten-freeLunchSugar ConsciousDinnerDinnerLow-sodiumDairy-free
Potage is a thick and hearty soup. This one is sure to stick to your ribs, packing 6 g of fibre per serving.
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 cups onion, chopped
- 2 cups chopped red bell pepper
- 1 tbsp Minced Garlic
- 1 tbsp Black Bean Dip Mix
- 1 can (15 oz/443 ml) pumpkin
- 1 can (15 oz/443 ml) pinto beans, rinsed and drained
- 4 cups Vegetable Broth
- 1 1⁄2 tsp Vegetable Broth Mix
- 1 cup boiling water
- 4 cups shredded baby spinach leaves
- 4 tsp roasted, chopped pumpkin seeds
- 1 lime, quartered – optional
- sherry vinegar, to taste – optional
Preparation
- Heat oil, onion, pepper, Minced Garlic and Black Bean Dip Mix in Multipurpose Pot over medium heat. Cover and sauté, stirring occasionally until softened; approximately 5 minutes.
- Add pumpkin, beans and Bouillon, and simmer for 10 minutes.
- Add spinach and cook for 2 minutes or until wilted.
- Serve in bowls and garnish with pumpkin seeds, lime wedges and sherry vinegar, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 300, Fat 6 g (Saturated 1.5 g, 0 0 g), Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 50 g (Fiber 6 g, Sugars 4 g), Protein 17 g.
Perfectly Balance Your Plate
Serve with warmed whole-grain pita and a refreshing glass of low-fat milk.