Pumpkin Bean Soup Recipe
I had a little sugar pumpkin sitting on my counter that looked a little out of place amidst all of the red and green Christmas decorations. So this morning I whipped up a Pumpkin Bean Soup with some staple items in my pantry and refrigerator. It has been simmering on my stove while I’ve been wrapping gifts and my family and I will enjoy it for a simple Sunday Supper and I’ll have leftovers for lunch next week! I added some leftover organic diced baked ham and used chicken broth, but this can easily be just a vegetarian soup.
Hope you enjoy the recipe!
Pumpkin Bean Soup
1 T olive oil
1 cup celery
1 cup chopped onions
4 cloves garlic minced
1 cup black beans and 1 cup navy beans (soaked overnight drained and then rinsed)
1 small sugar pumpkin seeded, peeled and cut into 1/2″ cubes.
2 cartons of chicken broth (I use Back to Basics brand)
28 oz. can stewed tomatoes
1 tsp. thyme
1 bay leaf
1 tsp. oregano
1 tsp. smoked paprika (the ham and smoked paprika give it a delicious flavor)
2 cups chopped kale or baby spinach
Sea salt and black pepper to taste
Heat oil in a Dutch oven or heavy stockpot. Add celery, onion and garlic and sauté until translucent. Add pumpkin, beans, broth, bay leaf, oregano, thyme, smoked paprika and simmer for 2-3 hours. Add more broth if needed. Add kale or spinach about 20 minutes before serving. Add salt and pepper to taste and garnish with sliced green onion or fresh rosemary. Enjoy!