| Carbohydrates | 33.6 g |
| Energy | 164.1 kcal |
| Fats | 1.6 g |
| Fiber | 7.2 g |
| Protein | 6.4 g |
| Saturated Fats | 0.6 g |
| Sodium | 458.3 mg |
Total
29difficulty
EasyCost
Pumpkin Vegetarian Bean Soup
By Jerron
Utensils
can
Hand Held Blender
Blender
Ingredients
Portions: 12
- 3 Liters Water
- 7 Cups Pumpkin
- 1 large Onion (sliced)
- 1 Tablespoon Garlic (minced)
- 2 Packs MAGGI® Soup It Up! Vegetable Soup Mix
- 1 Teaspoon MAGGI® Season-Up Ginger Powdered Seasoning
- 2 Cubes MAGGI® Vegetable Flavoured Seasoning Cubes
- 2 Tablespoons MAGGI® Pepper Sauce Hot N' Spicy
- 2 Cups Yellow Yam (cubed)
- 1 Cup Potatoes (cubed)
- 1 Cup Carrots (sliced into wheels)
- 1 Can Whole Kernel Corn (drained)
- 1 Can Red Kidney Beans (drained)
- 1 Can Broadbeans (drained)
- 1/2 Cup Escallion/Chive (chopped)
- 4 Tablespoons Thyme Leaves
Instructions
- 1.To a medium stock pot add water, pumpkin, onion and garlic and bring to a boil. Once pumpkin is tender, use a handheld blender to puree the contents of the pot. (Or blend in a traditional blender and return to the pot)
- 2.Add MAGGI® Vegetable Soup Mix, MAGGI® Ginger Powdered Seasoning, MAGGI® Vegetable Flavored Seasoning Cubes and MAGGI® Pepper Sauce Hot & Spicy.
- 3.Add yam, potato and carrot, corn and beans, and allow to cook for 5 minutes.
- 4.Add escallion/chive and thyme leaves, cover and allow to simmer for another 10 minutes.
- 5.Serve hot and enjoy!
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