Hearty Pumpkin Vegetable Soup
Ever notice how this time of year we crave the goodness of warm comfort foods? The kind that would spend hours simmering on the stove top, filling the house with scents of the season, and tantalize our taste buds to dig in to it's deliciousness!
Good news! You can have that all day simmered flavor in under 30 minutes with this week's tasty Hearty Pumpkin Vegetable Soup!
Low in sodium and fat this delicious soup is a good source of protein, potassium, calcium and dietary fiber. Even better, it's budget friendly, easy to make, and it can be whipped up in no time flat! So get ready to grab a blanket, cozy up by the fire and dig into a bowl of this tasty goodness!
6 C fat-free & low-sodium chicken or vegetable stock
1, 16 oz. whole kernel corn (low salt or no salt added)
1, 16 oz. can low-sodium kidney beans, rinsed
1 small yellow onion, chopped
1 rib celery, chopped
15 oz. can pumpkin (not pumpkin pie filling)
5 fresh sage leaves (or use 1/2 tsp dried sage)
1/2 tsp. curry powder
1/2 tsp. dried basil (chopped)
Add chicken or vegetable stock and pumpkin to a large pot and bring to a slow boil.
Drain and rinse the corn & beans, then add them to the pot.
Chop celery and onion and add to pot.
Let mixture gently boil for approximately 10 min, stirring as needed.
Add sage leaves, curry and basil and simmer on low to medium for approximately 20 minutes.
Pro Tip: add leftover shredded chicken or turkey from your holiday meal to increase the protein and flavor.
Eat and Enjoy!
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