MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	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: Mix pumpkin, onion, carrot and celery in large saucepan. Add chicken broth and water. Bring to boil on medium-high heat. Reduce heat to low; cover and simmer 20 min. or pumpkin is until tender. Add rice and nutmeg; stir. Return to boil. Remove from heat; let stand 10 min. Add pumpkin mixture, in batches, to blender or food processor container; cover. Process until well blended, using pulsing action. Return to saucepan; stir in milk. 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: Cook onion and garlic in dressing in large saucepan on medium heat 5 minutes or until onion is tender, stirring frequently. Add all remaining ingredients except green peppers; mix well. Bring to boil. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally. Remove from heat. Stir in green peppers; cover. Let stand 5 minutes.	Sign up for our Email Newsletter For Email Marketing you can trust
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