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Pumpkin Soup


  • 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)


  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


  • 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


  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.

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