From the Pantry Butler kitchen
Pumpkin and Bean Soup
Pumpkin and bean lovers alike will savor this fast and flavorful soup that is packed with fiber. USDA MyPlate Kitchen — Pennsylvania Nutrition Education Network (public domain), via myplate.food
Ingredients
- 1 can white beans
- 1 onion — small, finely chopped
- 1 cup water
- 1 can pumpkin — 15 ounce
- 1 1/2 cups 100% apple juice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg, allspice, or ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Method
- Wash hands with soap and water.
- Blend white beans, onion, and water with a potato masher or blender till smooth.
- In a large pot, add the pumpkin, juice, cinnamon, nutmeg, black pepper, and salt.
- Stir.
- Add the blended bean mix to the pot.
- Cook over low heat for 15 to 20 minutes, until warmed through.
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