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Karen Kimmerly

White Bean Pumpkin Soup (0 points)

4 servings (1 cup each)


Ingredients:

8 oz extra lean ground turkey

2 oz onion, chopped

1 tsp minced garlic

1/2 tbsp chili powder

1/2 tbsp ground cumin

1 tsp dried oregano

1 oz celery, sliced

1 oz carrot, sliced

1 oz red bell pepper, chopped

12 oz canned white beans, rinsed and drained

10 oz canned diced tomatoes with green chilies (Rotel)

8 oz pumpkin puree

16 oz fat free chicken broth

1 bay leaf


Directions:

Heat a lightly sprayed large skillet over medium high heat. Add the ground turkey and cook, breaking it up, until white, about 5 minutes.

Transfer to a large saucepan.

Add the onion and garlic to the skillet and saute for about 3-4 minutes. Transfer to the pot.

Add the rest of the ingredients to the pot. Mix and bring to a boil. Cover and reduce the heat to a simmer and cook for 30 minutes or until the veggies are soft. Remove the bay leaf and serve hot.


Suggested Serving: Serve with sour cream and sliced green onions.



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