Friday, October 16, 2009

Thankful Thursday even on a Friday!

So I was meaning to do this yesterday evening...but I wanted, no I needed to finish my bag. Which is pictured below...I am thankful...that I only have 2 more days until I see my wonderful, dear husband! My in-laws have graciously and wonderfully opted to see "Z" and myself for a little bit and fly us out to Colorado.
I am also thankful...that I had a dear friend come and spend the evening and part of Thursday with me. I have known Lisa for quite a long time, we have either worked together one wonderful Summer! Day Camp 2007 Rocked!!! Below is a picture of "Z-Man" and Lisa.
I am also thankful...for new recipes. It is called "Vegged-Out" Pumpkin & Black Bean Soup (For Weight Watcher Points it is 2 points!)...The recipe and picture is to follow!

"Vegged-Out" Pumpkin & Black Bean Soup

This vegetarian soup is hearty enough to eat as a meal. Pumpkin blends in with the vegetables, black beans and broth to add extra nutrition and delicious flavor which creates a nourishing dish the entire family will enjoy.

Calories: 140

Calories from Fat: 20

Total Fat: 2.5 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 270 mg

Carbohydrates: 23 g

Dietary Fiber: 9 g

Sugars: 4 g

Protein: 7 g

Estimated Times
Preparation Time: 15 mins
Cooking Time: 20 mins

Servings: 8 servings, 1 cup each


1 tablespoon olive oil
5 green onions (white and light green parts), thinly sliced (slice dark parts and set aside for later)
1 red bell pepper, chopped
3 cloves garlic, chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon dried thyme
2 cans (15 oz. each) black beans, rinsed and drained
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (14.5 oz.) no-salt added diced tomatoes, undrained
1 can (14 fl. oz.) vegetable broth
1/2 cup water
1/2 teaspoon salt or more to taste
1/8 teaspoon cayenne pepper or more to taste

HEAT oil in large saucepan over medium heat. Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally, for 1 minute. Add beans, pumpkin, tomatoes and juice, broth and water; bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with dark green onion tops.

I served it over rice and it was oh so yummy!!! Lots of flavor!

So there are just a few things I am thankful for this week...Now if only I could get rid of this head cold!

I will be back sometime to put up a picture or pictures for fPhoto Friday!


  1. I am so excited for you. I know what it is like to be separated from your best friend! Joel spent a semester in Honduras while we were engaged. Although, I think it would be ten times harder now that we have Kyper. :) I love the bag. Not so sure about the pumpkin soup--the recipe sounds alright, but it looks so orange. haha.

  2. Rick-the-husband-guy10/16/2009 11:44 PM

    Congrats on getting the bag finished Beautiful! I'm excited to see you in less than 48 hrs!


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