Pumpkin And White Bean Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian | 8 | Servings |
INGREDIENTS
| 2 | T | Vegetable oil |
| 4 | c | West Indian pumpkin |
| calabaza butternut | ||
| Squash or acorn squash | ||
| 1 | Onion, sliced | |
| 1/2 | Scotch bonnet pepper OR | |
| 1 | Jalapeno pepper, seeded | |
| And | ||
| Minced | ||
| 1 | c | Celery, sliced |
| 2 | Garlic cloves, minced | |
| 1 | T | Ginger root, fresh |
| 6 | c | Vegetable stock or water |
| 1 | T | Parsley, fresh minced |
| 1 | T | Thyme, fresh OR |
| 1 | t | Thyme, dried |
| 1 | T | Curry powder |
| 1 | t | Cumin |
| 1/2 | t | Salt |
| 1/2 | t | Allspice |
| 1 | c | Kale, finely chopped |
| 1 | c | White beans, cooked |
INSTRUCTIONS
In a large saucepan, combine oil, pumpkin or squash, garlic, onion, celery, pepper and ginger. Saute over medium heat for 7 to 10 minutes, until vegetables are soft. Add vegetable stock or water and seasonings to the saucepan; simmer for about 20 minutes, stirring occasionally. Add kale and beans to the pan and cook for another 5 to 10 minutes. Serve immediately. Serves 8 to 10. Recipe by Jay Solomon, author and former owner of a Caribbean restaurant, former cooking instructor in Ithaca, NY;; printed in VT in an article containing recipes to celebrate World Vegetarian Day, Oct. 1. Per serving: 126 cal; 4 g prot; 3 g fat; 20 g carb; 0 chol; 156 mg sod; 6 g fiber; vegan Source: Vegetarian Times, October 1993/MM by DEEANNE Recipe By : From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 179
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 0mg
Sodium: 209.1mg
Potassium: 960.3mg
Carbohydrates: 30.7g
Fiber: 6.9g
Sugar: 1.2g
Protein: 7.6g