Skip to Content

Pumpkin and White Bean Soup

SERVES:
8
PREP TIME:
20 minutes
COOK TIME:
2 hours

Ingredients

  • 1 1/3 cups dried white beans
  • 2 tbsp. olive oil
  • 1 very large onion, chopped
  • 3 ribs celery, sliced
  • 2 (15-oz.) cans Raley’s Pumpkin
  • 4 to 5 cups Raley’s Chicken Broth
  • 2 tsp. dried thyme
  • 1 tsp. dried rosemary
  • Salt and pepper to taste

Instructions

  1. Place beans in a large pot and cover with water several inches above the bean level; let stand overnight. Or to quick soak, bring to a boil and cook for 5 minutes; remove from heat and let stand for 1 hour.
  2. Drain soaking liquid and add fresh water to pot; bring to a boil. Cover and simmer for 1 to 1½ hours or until beans are very tender; drain well.
  3. While beans are cooking, heat olive oil in a very large skillet over medium-high heat. Add onion and cook for 10 minutes, stirring frequently. Add celery; cook and stir for 5 minutes more or until vegetables are nicely browned.
  4. Puree vegetables, pumpkin, 4 cups broth and drained beans in a blender* or with a stick blender until very smooth and transfer back to pot. Add herbs and bring to a boil; reduce heat and simmer, covered, for 30 minutes. Add additional broth as needed.

NURTITIONAL INFORMATION:

Per serving: 244 calories, 12 g protein, 4 g total fat (1 g sat., 0 g trans), 42 g carbohydrate, 16 g fiber, 4 g sugar, 0 mg cholesterol, 452 mg sodium, 7 points

Suggested Recipes

ALL RECIPES
Recipes

Tri Tip Sliders Recipe

Smoky garlic and Korean BBQ sauce make this tri tip sliders recipe irresistible—make ...

Recipes

White Bean Chili Recipe

Hearty and flavorful, this white bean chili recipe will satisfy everyone at your party and...