Quick And Easy Black Bean Pumpkin & Butternut Squash Soup

• 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

1. Pour soup carton into a large pot and cook on medium.
2. Add spinach leaves and stir until mixed together and let simmer for a few minutes.
3. Stir in garlic and continue to cook on medium heat for a few minutes and then add cumin and oregano to taste.
4. Then add black beans, tomatoes (if used), feta cheese, and sun dried tomatoes.
5. Stir together making sure all ingredients are mixed evenly and then let simmer for a minute or two until thoroughly heated.
6. Serve with toasted whole wheat bread or in a whole grain bread bowl.

butternut squash soup, black beans, spinach leaves, tomatoes, feta cheese, garlic, cumin, oregano, pumpkin, salt

Taken from www.food.com/recipe/quick-and-easy-black-bean-pumpkin-butternut-squash-soup-302053 (may not work)