Featured Recipes

Pumpkin Soup

Yield: 4 servings


  • 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)


  1. Blend white beans, onion, and water.
  2. In a soup pot, mix bean puree with pumpkin, broth, and spices.
  3. Cover and cook over low heat about 15 to 20 minutes until warmed through.

Source: Dr. Lindsay Jones-Born

Crockpot Chicken Taco Soup  


  • 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)


  1. 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.
  2. Add in warm chicken and mix.
  3. Let soup warm.
  4. Add salt and pepper to taste.
  5. 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)