Pumpkin and white bean soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 4 | cups | West Indian pumpkin |
| (calabaza) -- butternut | ||
| Squash or acorn squash | ||
| 1 | medium | Onion -- sliced |
| ½ | Scotch bonnet pepper OR | |
| 1 | Jalapeno pepper -- seeded | |
| And | ||
| Minced | ||
| 1 | cup | Celery -- sliced |
| 2 | Garlic cloves -- minced | |
| 1 | tablespoon | Ginger root, fresh -- |
| Minced | ||
| 6 | cups | Vegetable stock or water |
| 1 | tablespoon | Parsley, fresh -- minced |
| 1 | tablespoon | Thyme -- fresh OR |
| 1 | teaspoon | Thyme -- dried |
| 1 | tablespoon | Curry powder |
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Allspice |
| 1 | cup | Kale -- finely chopped |
| 1 | cup | White beans -- cooked |
Directions
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