Pumpkin Bean Soup
Place a large soup pot over medium-high heat. Add beans (with their liquid) and tomatoes. Stir often.
When soup comes to a boil, reduce heat to medium-low. Stir in enchilada sauce and pumpkin, heat again.
When shopping for canned beans or vegetables, choose no-salt added or reduced sodium.
If using a slow cooker, combine all ingredients and cook on low for 6-8 hours.
Plain Greek yogurt doubles nicely as an alternative to sour cream for topping.
Nutrition facts for 1 serving: ½ cup vegetables and 1 ½ oz protein.
Adapted from: Vegetarian Times Magazine, Quick Green Chile Soup
Ingredients
Directions
Place a large soup pot over medium-high heat. Add beans (with their liquid) and tomatoes. Stir often.
When soup comes to a boil, reduce heat to medium-low. Stir in enchilada sauce and pumpkin, heat again.
When shopping for canned beans or vegetables, choose no-salt added or reduced sodium.
If using a slow cooker, combine all ingredients and cook on low for 6-8 hours.
Plain Greek yogurt doubles nicely as an alternative to sour cream for topping.