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Recipe of the Month
Pumpkin Bean Soup

Pumpkin Bean Soup

Makes six delicious servings



1 can white beans, undrained

1 small onion, finely chopped

1 cup water

1 fifteen-ounce can 100% pumpkin

1½ cups 100% apple juice

½ teaspoon cinnamon

⅛ teaspoon nutmeg or ginger

½ teaspoon black pepper

¼ teaspoon salt




1. In a blender, add beans, onion, and water. Blend until smooth.

2. In a large pot, add the pumpkin, juice, and spices. Stir well.

3. Add the blended bean mix to the pumpkin juices.

4. Cover and cook over low heat for 15-20 minutes. Serve warm.


Nutrition information per serving:

Calories 160, Carbohydrate 32 g, Dietary Fiber 7 g,

Protein 8 g, Total Fat 0.5 g, Saturated Fat 0 g,

Trans Fat 0 g, Cholesterol 0 mg, Sodium 330 mg


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