Pumpkinlicious Veggie Soup

By asally04

1/5th recipe with corn and black beans: 71 calories/ 0.5g fat/ 480mg sodium/ 14g carbs/ 3.5g fiber/ 4g sugars/ 4g protein = 1 Point

Ingredients

• 4 cups fat-free broth; vegetable or chicken
• 1/2 cup canned pure pumpkin
• 1 small zucchini
• 1 1/2 cups chopped celery
• 1 medium-sized red pepper
• *Optional: salt and pepper; to taste

Preparation

Step 1

Cut pepper and zucchini into large chunks. In a large pot, stir to combine broth and pumpkin. Add celery and cook on high heat. After a few minutes (once soup is hot but not yet boiling), add zucchini and peppers. Once soup has reached a boil, reduce heat to low. Simmer for 5 minutes, or until veggies are tender. Add salt and pepper, if desired, and dig in! Makes five 1-cup servings.



Be creative… Toss in a half of a cup each of canned corn kernels and black beans for the last few minutes of cooking. With the addition of these Southwest-inspired ingredients, each serving is just 1 Point!