Quick and Easy Black Bean Pumpkin & Butternut Squash Soup

Ingredients

• 4 cups butternut squash soup
• 1 (16 ounce) can black beans, no salt added
• 1 1/2 cups spinach leaves
• 2 ounces sun-dried tomatoes
• 1/8 cup feta cheese
• 1 tablespoon garlic, minced
• 1 teaspoon cumin (or to taste)
• 1 teaspoon oregano (or to taste)
• 1 (16 ounce) can pumpkin, pureed
• 1 (15 1/2 ounce) can no-salt-added diced tomatoes

Directions

1. 1

   Pour soup carton into a large pot and cook on medium.

2. 2

   Add spinach leaves and stir until mixed together and let simmer for a few minutes.

3. 3

   Stir in garlic and continue to cook on medium heat for a few minutes and then add cumin and oregano to taste.

4. 4

   Then add black beans, tomatoes (if used), feta cheese, and sun dried tomatoes.

5. 5

   Stir together making sure all ingredients are mixed evenly and then let simmer for a minute or two until thoroughly heated.

6. 6

   Serve with toasted whole wheat bread or in a whole grain bread bowl.