Pumpkin and White Bean Soup

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Pumpkin and White Bean Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons vegetable oil

2 teaspoons minced garlic

1 cup chopped onions

1/2 cup chopped carrots

1/2 cup chopped celery

3 1/2 cups vegetable stock

1 14 oz can pumpkin (not pie filling)

1 19 oz can white kidney beans -- rinsed and drained

1 bay leaf

1 teaspoon ground ginger

1/4 cup maple syrup

 

Serves 4 to 6. In a nonstick saucepan sprayed with vegetable spray, heat oil

over medium-high heat. Add garlic, onions, carrots and celery; cook 4 minutes

or until onions and celery are softened.

 

Stir in stock, beans, bay leaf, and ginger. Bring to a boil; reduce heat and

cook, covered, for 15 to 20 minutes or until vegetables arre tender. Stir in

maple syrup. Serve immediately.

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 690 Calories; 7g Fat (8.8% calories from

fat); 38g Protein; 124g Carbohydrate; 25g Dietary Fiber; 2mg Cholesterol; 1466mg

Sodium. Exchanges: 7 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 1

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0