Appetizers / Soups / Salads

Pumpkin, Brussels Sprout, Kidney Bean Soup is for Soup.

Pumpkin, Brussels Sprout, Kidney Bean Soup takes 15 minutes to prepare.

Pumpkin, Brussels Sprout, Kidney Bean Soup takes 60 minutes to cook.

Pumpkin, Brussels Sprout, Kidney Bean Soup makes 6 servings.

The ingredients for Pumpkin, Brussels Sprout, Kidney Bean Soup are:

Pumpkin, 15-oz Can
Kidney Beans, 15-oz Can
1 Cup Fresh Sweet Onion, Chopped
3 Cloves Garlic, Crushed
1 tsp Olive Oil
2 Cups Baby Brussels Sprouts, Halved
1 Cup Mushroom, Chopped
1/4 Cup Raisins
1/4 Cup Dried Cranberries
2 Cups Water
1 Tbsp Ground Turmeric
1 Tbsp Ground Ginger
1 Tbsp Ground Cumin
1 Tbsp Ground Coriander
1 Tbsp Dried Thyme, Crushed
Salt and Pepper to Taste

Here is how you make Pumpkin, Brussels Sprout, Kidney Bean Soup:

Saute Onion, Mushroom, and Garlic for 5-10 mins over medium heat until they begin to soften. Add remaining ingredients bring to a boil then lower heat and simmer about 45 minutes until it reduces and is slightly thickened. Adjust seasoning to taste. Divide into 6 bowls and enjoy. Number of Servings: 6Recipe submitted by SparkPeople user THINCEIL.

The nutritional information for Pumpkin, Brussels Sprout, Kidney Bean Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 171.3

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 297.8 mg
• Total Carbs: 35.1 g
• Dietary Fiber: 10.3 g
• Protein: 7.1 g

The dietary needs meet for Pumpkin, Brussels Sprout, Kidney Bean Soup is Vegan