Source: Food Stamp Nutrition Connection

A high fiber, tasty soup.

Servings

15 oz unsalted canned navy beans , rinsed and drained
1 small onions , chopped (or 2 tsp onion powder)
1 cup cold water
15 oz Pumpkin, canned, unsalted
14.5 oz chicken broth, low sodium
0.5 tsp thyme, leaves, ground (or tarragon)
1 pinch salt and pepper (to taste, optional)

1 Blend white beans, onion, and water.
2 In a soup pot, mix bean puree with pumpkin, broth, and spices.
3 Cover and cook over low heat about 15 to 20 minutes until warmed through.