(Pumpkin and Black Beans)
Halloween has ended, but Fall is still ripe with pumpkins and the perfect time to warm your belly with soups and stews! This recipe is super easy and came out of a pantry raid for what we had available for a last minute potluck dish.
This was a bit of a hodge podge from a couple different recipes and some kitchen improve, so let me break it down for you.
3 cans of Chicken Broth
2 cans of Black Beans
2 cans of Pumpkin Puree
1 White Onion
10-15 Cherry Tomatoes
½ Bag of Baby Carrots
1.5 Ground Turkey (not pictured)
Spices (Season to your taste – I just put a healthy dash of the following):
Herbs de Provence
There are really only 3 main steps to this dish:
1) If you want to add some protein – cook your Ground Turkey on the stove first.
2) Chop up your veggies into small diced, bite-size pieces.
3) Open your cans and put everything in a crockpot on High for 4-6 hours.
For this recipe we used our large crockpot, which is really the best tool you can have for easy Fall cooking. It is so wonderful to just put everything into a big pot and come home to a house smelling super delicious. And dinner is all ready and waiting! Hurray for minimal effort!
This particular soup is also a huge hit at Company Potlucks
Hope you enjoy!
Would you add anything else to the soup? I really wanted to add some corn to it, but I forgot it in the freezer 😦
What are some of your favorite Fall dishes?