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Pumpkin and White Bean Soup

20 minutes
2 hours


  • 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


  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.


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

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