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Pumpkin & Bean Soup


Pumpkin & Bean Soup . kid's will love this!
Low in fat !!! only 10% of the calories are from fat!
Pumpkin is a great source of beta-carotene, folate, potassium, vitamin A & fibre!



In a nonstick saucepan heat oil over medium-high heat.

Add garlic, onions, carrots & celery, cook 4 minutes or until onions & celery are softened.

Stir in stock, pumpkin, beans, bay leaf and ginger.

Bring to a boil, reduce heat, cover and let cook 15 to 20 minutes or until vegetables are tender.

Stir in maple syrup & serve.

Substitute either chick peas or navy beans for white beans.  Can be frozen for up to 4 weeks.

Submitted By: Lesa Warner
Oakburn Street
Pickering, Ontario
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