Pumpkin Soup

Ingredients:

• 4 cups peeled cubed fresh pumpkin
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 cans (14-1/2-oz. each) condensed chicken broth
• 3-1/2 cups water (2 soup cans)
• 1/2 cup MINUTE White Rice, uncooked
• Dash of ground nutmeg
• 1-3/4 cups milk (1 soup can)

Directions:

1. Mix pumpkin, onion, carrot and celery in large saucepan.
2. Add chicken broth and water.
3. Bring to boil on medium-high heat.
4. Reduce heat to low; cover and simmer 20 min. or pumpkin is until tender.
5. Add rice and nutmeg; stir.
6. Return to boil.
7. Remove from heat; let stand 10 min.
8. Add pumpkin mixture, in batches, to blender or food processor container; cover.
9. Process until well blended, using pulsing action. Return to saucepan; stir in milk.
10. Cook on low heat until heated through, stirring occasionally.

 

 

 

Tomato Black Bean Barley Soup

Ingredients:

• 1 medium yellow onion, chopped
• 2 cloves garlic, chopped
• 1/2 cup Sun-Dried Tomato Vinaigrette Dressing
• 1 qt. (4 cups) water
• 1 can (15 oz.) black beans, drained
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1/2 cup quick-cooking barley
• 1 tsp. dried basil leaves
• 1/2 tsp. black pepper
• 1 medium green pepper, chopped

Directions:

1. Cook onion and garlic in dressing in large saucepan on medium heat 5 minutes or until onion is tender, stirring frequently.
2. Add all remaining ingredients except green peppers; mix well.
3. Bring to boil.
4. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
5. Remove from heat.
6. Stir in green peppers; cover.
7. Let stand 5 minutes.