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| White Bean and Pumpkin Soup - Dietitian's Choice Recipe
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| Servings: 4 Category: Soup |
(202 ratings) |
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Nutrition
Information:
Calories:
140
Protein:
8g
Carbs:
26 g
Fat:
2 g
Saturated Fat:
0 g
Sodium:
260 mg
Fiber:
8 g
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Ingredients - 1 can (15 ounce) rinsed and drained white beans
- 1 small onion or 2 tsp. onion powder
- 1 cup water
- 1 can (15 ounces) plain pumpkin
- 1 can (14.5 ounces) low sodium vegetable broth
- 1/2 teaspoon thyme or tarragon
- Salt and pepper to taste (optional)
- Garnishes (optional):
- Fat-free sour cream or yogurt
- Nutmeg
Instructions - Blend white beans, onion, and water. In a soup pot, mix bean puree with pumpkin, broth, and spices.
- Cover and cook over low heat about 15 to 20 minutes until warmed through.
- Serve with a dollop of fat-free sour cream of yogurt. Sprinkle with a dash of nutmeg.
- Serving Size: 1 1/2 cups.
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