Pumpkin Bean Soup
You wouldn't think pumpkins and beans go together, but they do! In fact, you can't even taste the pumpkin in this recipe.
Here's my adapted recipe from the original here:
It has a very mild taste so the little ones might just take to it! I did not use some of the spices in the original recipe. If you prefer a bolder flavor you might want to add those back in. I think some finely chipped carrots would also go nicely in this recipe.
Also, I made this in the slow cooker. The instructions that follow are for the stovetop.
2 tablespoons olive oil
1 red bell pepper, chopped
1 onion, chopped
4 cloves garlic, minced
3 teaspoons ground cumin
2 (15 ounce) cans pumpkin puree (not pumpkin pie filling!)
3 (15 ounce) cans beans (I used pinto, black, kidney), rinsed and drained
2 (14 ounce) cans whole kernel corn, drained
4 cups chicken broth
2 cups veggie broth (4 if you like thin soup, or if you plan to add pasta)
1 can diced tomatoes
salt and pepper to taste
1/2 cup dried pasta (optional)
1. Heat the olive oil in a saucepan over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in the garlic and cumin and cook, stirring, for an additional 2 minutes.
2. Pour in the pumpkin puree, beans, corn, chicken and veggie broth, tomatos; season to taste with salt and pepper. Bring the soup to a gentle boil; reduce the heat and simmer, covered, for 25 minutes.
3. If desired (or if the soup is too thin for your taste), add dried pasta and cook until al dente. If cooking in the slow cooker, add pasta in the last 20-30 minutes and check regularly until al dente.