Pumpkin and Bean Soup
Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen
What goes in
- 1 cancanned white beans
- 1small onion, finely chopped
- 1 cupwater
- 1 cancanned pumpkin
- 1½ cups100% apple juice
- 2½ mlcinnamon
- 0.6 mlnutmeg, allspice, or ginger
- 2½ mlblack pepper
- 1.2 mlsalt
How to cook it
- Puree the white beans, chopped onion, and water using a blender or mash thoroughly with a potato masher until smooth.
- In a large pot, combine the pumpkin, apple juice, cinnamon, your choice of nutmeg, allspice, or ginger, black pepper, and salt, then stir together.
- Pour the smooth bean mixture into the pot with the pumpkin base.
- Warm the soup over low heat for 15 to 20 minutes until completely heated through.
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