Fall Food... everyone loves pumpkin everything... here is a delicious, healthy, vegan and gluten free soup!
Pumpkin Bean Soup
Ingredients:
15 oz pumpkin puree (make sure it’s NOT pumpkin pie filling)
1 onion, chopped
2 cups vegetable (or chicken) broth
2-3 cups kale, shredded into small pieces
½ cup shredded carrots (could also use chopped)
15 oz cannelloni beans (could also use white northern)drained and rinsed
Seasoning: 2 TBSP cumin, TBSP garlic powder, 1TBSP parsley, 2 bay leaves
*Remember to use seasoning to your taste buds, everyone likes something different, you could use oregano, cilantro, chili powder, etc.
Directions:
1. After everything is prepared (chopped, drained, etc) dump everything into a crockpot and set for 6 hours.
2. You should take the bay leaves out, I usually forget prior to serving and find them while I’m eating.
Seriously that easy! I love the Crock Pot! Do you have any favorite Crock Pot Recipes?? What are they???
Pumpkin Bean Soup
Ingredients:
15 oz pumpkin puree (make sure it’s NOT pumpkin pie filling)
1 onion, chopped
2 cups vegetable (or chicken) broth
2-3 cups kale, shredded into small pieces
½ cup shredded carrots (could also use chopped)
15 oz cannelloni beans (could also use white northern)drained and rinsed
Seasoning: 2 TBSP cumin, TBSP garlic powder, 1TBSP parsley, 2 bay leaves
*Remember to use seasoning to your taste buds, everyone likes something different, you could use oregano, cilantro, chili powder, etc.
Directions:
1. After everything is prepared (chopped, drained, etc) dump everything into a crockpot and set for 6 hours.
2. You should take the bay leaves out, I usually forget prior to serving and find them while I’m eating.
Seriously that easy! I love the Crock Pot! Do you have any favorite Crock Pot Recipes?? What are they???