Looking for a light and healthy pumpkin black bean soup

Hi,

I have made this recipe several times and love it. I know you said no tomatoes, but I thought I would pass on just in case.

1 medium ONION, chopped
> 1 medium SWEET YELLOW PEPPER, chopped
> 3 GARLIC CLOVES, minced
> 2 tablespoon OLIVE OIL
> 3 cups CHICKEN BROTH
> 2 cans 15oz each BLACK BEANS, rinsed and drained
> 2 1/2 cups cubed cooked TURKEY or CHICKEN (I used chicken)
> 1 can 15 oz solid-pack PUMPKIN
> 1 can 14 1/2 oz DICED TOMATOES, undrained
> 2 teaspoons DRIED PARSLEY
> 2 teaspoons CHILI POWDER
> 1 1/2 teaspoons DRIED OREGANO
> 1 1/2 teaspoons GROUND CUMIN
> 1/2 teaspoon SALT
>
> Step 1 - In a large skillet, saute the onion, yellow pepper and garlic in
> oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining
> ingredients.
>
> Step 2 - Cover and cook on low for 4-5 hours or until heated through.

Weight Watcher's web site has great recipes and you don't have to be a paying member to access them (at least it used to be that way). And they have a great recipe for a pumpkin navy bean soup that I substituted black beans for one time. Both recipes were awesome.

RECIPE ONE
Heart Healthy pumpkin and black bean Soup
1- 1/2 tablespoon extra-virgin olive oil shopping list
1 medium onion, finely chopped
4 cups canned or fresh low-sodium
Swanson's 98% fat free chicken stock
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree
1/2 cup light cream
1 teaspoon curry powder
1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
coarse salt
fresh chives for garnish



Heat soup pot over medium heat. Add oil.
When oil is hot, add onion.
Saute onions 5 minutes.
Add broth, tomatoes, black beans and pumpkin puree.
Stir to combine ingredients and bring soup to a boil.
Reduce heat to medium low and stir in cream, curry, cumin,
cayenne and salt, to taste.
Simmer 5 minutes, adjust seasonings and serve garnished with chives.



RECIPE TWO:happy:
Ingredients
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, drained
2 medium onions, finely chopped
1 teaspoon olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
3 cups vegetable broth
1 can (15 ounces) solid-pack pumpkin
2 tablespoons cider vinegar
1/2 teaspoon pepper
2 tablespoons bourbon, optional
1/2 cup reduced-fat sour cream
1/2 cup thinly sliced green onions
1/2 cup roasted salted pumpkin seeds
Directions
Place beans and tomatoes in a food processor; cover and process until blended. Set aside.
In a Dutch oven, saute onions in oil until tender. Add garlic and cumin; saute 1 minute longer. Stir in the broth, pumpkin, vinegar, pepper and bean mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Stir in bourbon if desired. Garnish each serving with sour cream, green onions and pumpkin seeds. Yield: 8 servings (2 quarts).

Nutrition Facts: 1 cup (calculated without bourbon) equals 238 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 716 mg sodium, 30 g carbohydrate, 9 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

My go to recipe site is Allrecipes. Here's a link to one that doesn't have tomatoes and is 151 calories per serving (the nutritional info is supplied)

http://allrecipes.com/Recipe/Pumpkin-Black-Bean-Soup/Detail.aspx