Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
16 Bean Soup
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- #46034
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pound dried bean mix, 16 bean if you can find it otherwise any multi-bean mix
1 onion, chopped
1/2 cup sliced celery
1 carrot, peeled and sliced
1 tablespoon low sodium chicken bouillon granules
1 can (15 ounce size) low sodium diced tomatoes
1/2 teaspoon black pepper
6 cups water
salt, optional
directions
Soak the beans as directed on the package. Drain well.
In a stockpot, combine the soaked beans, onion, celery, carrot, bouillon granules, tomatoes, pepper, and water. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan, and let cook for 1 1/2 hours or until the beans are tender. Adjust the seasoning as needed before serving.
nutrition data
213 calories, 1 grams fat, 40 grams carbohydrates, 13 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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Beer makes batters better, meat more tender, and sauces more flavorful.
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