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.
German Bean Soup
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- #34120
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons butter
1 carrot, coarsely grated
1 potato, coarsely grated
1 tablespoon chopped onion
1 1/2 cup water
2 cups baked beans
OR
1 can (14 ounce size) pork and beans
1 can (13 ounce size) evaporated milk
1 cup chopped cooked ham
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon marjoram
1/8 teaspoon dried savory
parsley, for garnish
directions
Melt butter in a large saucepan. Add carrot, potato, onion and water. Cover and simmer for 10 minutes.
Stir in remaining ingredients, except parsley. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Garnish individual servings with parsley.
Soup can be thinned with a bit of milk or cream.
added by
ftrv99
nutrition data
Nutritional data has not been calculated yet.
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