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White Bean and Pumpkin Soup
Source: Food Stamp Nutrition Connection

A high fiber, tasty soup.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 148.0
Total Carbs 29.0 g
Dietary Fiber 9.9 g
Sugars 5.5 g
Total Fat 0.8 g
Saturated Fat 0.2 g
Unsaturated Fat 0.0 g
Potassium 539.2 mg
Protein 8.2 g
Sodium 273.6 mg
Dietary Exchanges
, 1/2 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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15 oz  unsalted canned navy beans
1 each  small onions
1 cup  cold water
15 oz  Pumpkin, canned, unsalted
14 1/2 oz  chicken broth, low sodium
0 1/2 tsp  thyme, leaves, ground
1 pinch  salt and pepper
  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.

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