Don't miss another issue…      Subscribe

Martha's Pumpkin and White Bean Soup

 
27

Martha's Pumpkin and White Bean Soup recipe

Yield

6

servings

Prep

8

hrs

Cook

140

min

Ready

11

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 pound navy beans
2 quarts water
*
1 each onions
stuck with
2 each cloves
*
1 each bay leaves
*
2 ¼ teaspoons salt
1 tablespoon olive oil
2 medium leeks
white part only, washed well, minced
*
1 pound pumpkin
peeled and chopped
2 each garlic cloves
minced
1 x salt and black pepper
to taste
*
6 each sage leaves
slivered
*
1 x sage leaves
for garnish
*

Directions

Soak beans overnight in plenty of water to cover.

Drain beans and combine in a pot with the 2 quarts water, onion and bay leaf.

Bring to a boil and skim off any foam that rises.

Reduce heat, cover, and simmer for 1 hour.

Add 2 teaspoons salt; continue to simmer.

Heat olive oil in a large saucepan or non-stick skillet over medium-low heat and add the leeks.

Cook, stirring, until leeks soften, about 5 minutes.

Add the pumpkin and garlic and sprinkle with ¼ teaspoon salt.

Continue to cook for 5 minutes, stirring often, until the pumpkin begins to soften.

Ladle in some stock from the beans.

Stir together and transfer the pumpkin mixture to the bean pot.

Cover and simmer 30 to 50 minutes, until the beans are thoroughly tender, even mushy.

Taste; adjust salt and add pepper.

Remove the bay leaf and cloves from the onion.

Return the onion to the soup.

Put the soup through the fine or medium blade of a food mill and return to the heat.

Stir in the slivered sage and heat through gently, stirring.

Serve, garnishing each bowl with additional fresh sage and pumpkin seeds if needed.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 177g (6.2 oz)
Amount per Serving
Calories 14017% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1228mg 51%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 26%
Sugars g
Protein 14g
Vitamin A 236% Vitamin C 10%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
A variety of winter squash: Turban, Hubbard, Carnival (Acorn), Butternut, Spaghetti Squash, Kuri and mini-pumpkins

Winter Squash, Thick Skin, Warts, Weird or Scary but Don’t Be Afraid of this Flavor Packed Nutritional Powerhouse

Autumn is the perfect time of year to try Winter Squash. Unlike the varieties of squash that are available throughout the summer, Winter Squash is known for its hard shell and odd shape. Whether shopping at a Farmer's Market or the grocery store, it's hard to miss the weird shaped vegetables that are now available in abundance.

A blue pumpkin, generally only found at Fall Farmers Markets

At the Fall Market: Squash, Apples and Blue Pumpkins?

The rich colors of autumn are captured in the gorgeous produce that is available at fall farmers markets across the country. Delicious fruits and vegetables such as pumpkins, squash, apples, pears, plums, corn and sweet potatoes are coming into season.

Large variety of dried beans in burlap containers

Dried Beans - A Low-Cost and Healthy Addition to Your Diet

Preparing beans from scratch is one of the least expensive ways to stay full and healthy. Dr Maoshing Ni, in his article “The Healthy Benefits of Beans and Legumes,” states that...

More breaking news

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed