This soup was absolutely delicious. It came out of a brochure from the American Heart Association. The strange name was not explained but I am sure there is an association between beans, corn, and pumpkin of which I am unaware. All the references to low- sodium, no-salt are theirs. I was using my homemade broth so it does not have salt added. It is made from vegetable parts, mostly asparagus ends and celery leaves. They don’t have a lot of fat in them. I also did not have Jim look for no-salt can goods. In the end, I added a teaspoon of salt to the broth.
Ingredients
- 6 C fat-free, low-sodium chicken or vegetable broth
- 1 (15.25 oz.) can no-salt added whole-kernel corn, rinsed and drained
- 1 (15.5 oz.) can no-salt added kidney beans, rinsed and drained
- 1 (15 oz.)can solid-pack pumpkin (not pie filling)
- 1 small onion, chopped
- 1 rib of celery, chopped
- 5 fresh sage leaves or 1/2 t dried sage
- 1/2 t curry powder
Instructions
- Pour broth into a large stockpot and bring to a boil over medium-high heat.
- Stir in the corn, beans, onion and celery. Boil for 10 minutes.
- Stir in the pumpkin, sage and curry. Reduce the heat and simmer on medium-low heat for 20 minutes.