Featured Recipes
Pumpkin Soup
Yield: 4 servings
Ingredients
- 1 can white beans (15 ounce, rinsed and drained)
- 1 onion (small, or 2 tsp. onion powder)
- 1 cup water
- 1 can pumpkin (15 ounces, plain)
- 1 can chicken or vegetable broth, low-salt (14.5 ounces)
- 1⁄2 teaspoon thyme or tarragon
- salt and pepper to taste (optional)
Preparation:
- Blend white beans, onion, and water.
- In a soup pot, mix bean puree with pumpkin, broth, and spices.
- Cover and cook over low heat about 15 to 20 minutes until warmed through.
Source: Dr. Lindsay Jones-Born
Crockpot Chicken Taco Soup
Ingredients:
- 1 can of corn (drained)
- 1 can of black beans (drained)
- 1 can of Rotel Mild or Spicy (whichever you prefer)
- 1 package of Reduced Sodium Taco seasoning
- 1 block of cream cheese
- 1 cup of shredded chicken
- ½ cup of water (optional)
- Salt and Pepper (optional)
Preparation:
- Place corn, black beans, Rotel, cream cheese and taco seasoning in crockpot and put crockpot on medium heat for 20 minutes or until cream cheese is melted.
- Add in warm chicken and mix.
- Let soup warm.
- Add salt and pepper to taste.
- Ladle soup into individual servings and top with sharp cheese, and sour cream for added flavor!
**If too thick add water slowly until desired consistency is reached**
Source: Kentuckiana Regional Planning & Development Agency (KIPDA)