Pumpkin Black Bean Lentil Soup
Hearty soup filled with healthy benefits
Ingredients
- 3 Cloves Garlic, Chopped
- 1 Small Onion, Chopped
- 3 Carrots, Peeled and Chopped
- 4 Medium Sized Tomatoes, fresh or canned, Chopped
- 1 15oz Can Black Beans Rinsed and Drained. Use 2 cans for an extra hearty and thicker soup
- 1/1 to 1 Cup Lentils,cooked separately according to package directions
- 1-2 Tablespoons Pumpkin Puree - Do Not use Pumpkin Pie Filling
- Salt and Pepper to taste
- Red Pepper Flakes to taste
- 1 Teaspoon Chili Powder
- 1 Teaspoon Cumin
- 6-8 Cups Vegetable Stock
Instructions
- Spray a large pot with cooking spray, make sure it's dairy-free. Saute the onion and garlic until softened. Add the carrots and celery and saute until carrots and celery are softened.
*You may need to add a small amount of water to prevent burning.* - After the onion, garlic, carrot and celery are softened, add the remaining ingredients. Bring to a boil over medium heat then reduce to simmer and cook until flavors have melded - at least 1 hour.