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

Ingredients:

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!