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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From a vegetarian recipe blog, This ia great combo of flavors whether your vegetarian or not! Ingredients:
1 large onion chopped |
4 to 5 cloves of garlic, peeled and finely chopped |
4 cups vegetable broth |
2 cups pureed cooked pumpkin or 1 cup canned pumpkin |
1 16-ounce can vegetarian chili beans |
1 tbsp. seeded diced jalapeño |
5 medium red potatoes, diced into 1/2 inch cubes |
1 tablespoons oregano |
pinch of cayenne or other red pepper |
1/2 teaspoon cumin |
1/3 cup plain soy milk |
salt, to taste |
cilantro or parsley |
Directions:
1. Heat a large pot.
2. Sauté most of the onions (reserve a few for garnish) over medium heat until they soften; add garlic and cook for about 1 minute.
3. Add in the broth, pumpkin, chili beans, jalapeño, and potatoes.
4. Stir in the oregano, cayenne, and cumin.
5. Bring to a boil and then turn down to a simmer.
6. Simmer for about 30 minutes or until potatoes are tender.
7. Remove from heat and let cool for 5 minutes.
8. Stir in the soy milk, add salt to taste, and serve immediately garnished with cilantro or parsley and onion (and extra diced jalapeño, if desired).
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