I'm looking forward to fall
and right around the corner is
Halloween.
I'd like you to meet Henry Higgins and Eliza Boolittle!
I found them at Tuesday Morning.
They were pushed to the very back of a shelf.
I almost didn't see them.
Good thing they called to me!
You can clean your pantry out with this Black Bean Pumpkin Soup
from Pillsbury's Halloween Best Recipes.
 |
| Halloween Best Recipes by Pillsbury 2011 BLACK BEAN PUMPKIN SOUP
Servings: 9
1 teaspoon olive oil
1 medium onion, chopped (3/4/ cup)
1 clove garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon chili powder
2 cups vegetable broth (from 32 oz. carton)
1/4 cup white wine, if desired
2 cans (15 oz each) Progresso black beans, drained, rinsed
2 cans (10 oz each) diced tomatoes with green chiles, undrained
1 can (15.25 oz) Green Giant whole kernel sweet corn, drained
1 can (15 oz) pumpkin (not pumpkin pie mix)
1. In Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add garlic, cumin and chili powder; cook 1 minute.
2. Stir in remaining ingredients. Heat to boiling: reduce heat. Cover: simmer 30 minutes or until thoroughly heated.
Another good recipe for Meatless Monday!
|
Thank you to the hosts of Seasonal Sunday and On The Menu Monday.
Wishing YOU well and much joy!
