How To Prepare
Bring chicken stock to a slow boil.
Add beans, onion and celery. Boil for 10 minutes.
Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.
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Ingredients
- 6 cups no salt added chicken stock or vegetable stock
- 1 16-ounce can no salt added kidney beans, drained and rinsed
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 15-ounce can cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)
- 5 fresh sage leaves, chopped (or ½ teaspoon dried)
- ½ tsp curry powder
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