Pumpkin Bean Soup
Yield: 6 Servings  VG, VN, WF, GF, DF, SF, EF

1 lb Navy or great northern beans 2 qt Water 1 Onion stuck with 2 cloves 1 Bay leaf 2 1/4 ts Salt 1 tb Olive oil 2 md Leeks, white part only -- washed well & minced

1 lb Pumpkin or winter squash -- peeled and chopped 2 Garlic cloves, minced Salt & pepper, to taste 6 Sage leaves, slivered GARNISH: Additional sage leaves

Soak beans overnight in plenty of water to cover. Drain beans and combine in a pot with the 2 quarts water, onion and bay leaf. Bring to a boil and skim off any foam that rises. Reduce heat, cover, and simmer for 1 hour.  Add 2 tsp. salt; continue to simmer.

Heat olive oil in a large saucepan or non-stick skillet over medium-low
heat and add the leeks. Cook, stirring, until leeks soften, about 5 minutes. Add the pumpkin and garlic, and sprinkle with 1/4 tsp. salt.  Continue to cook for 5 minutes, stirring often, until the pumpkin begins to soften. Ladle in some stock from the beans. Stir together and transfer the pumpkin mixture to the bean pot. Cover and simmer 30 to 50 minutes, until the beans are thoroughly tender, even mushy.  Taste; add more salt if needed and add pepper.  Remove the bay leaf and cloves from the onion.  Return the onion to the soup.

Put the soup through the fine or medium blade of a food mill and return to the heat. Stir in the slivered sage and heat through gently, stirring.   Serve, garnishing each bowl with additional fresh sage.

Fall 1999 Vegetarian Page
www.recipenet.org

Back to previous page | Home Page

---

The content on this site should not take the place of advice from your doctor.
Visitors to this site agree to the terms and conditions in the disclaimer.

Send mail to robin@recipenet.org with questions or comments about this web site.
Copyright © 1999-2003 Robin L. Russell Writing & Editing Services
Last modified: April 09, 2002