Pumpkin Corn Soup 14, Native American
Created by dienia b on April 30, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 40m
- Recipe #18733
Ingredients
- 2 tablespoons oil (vegetable oil)
- 1/2 cup chopped (4 ounces) yellow onion
- 1 cup chopped (3 ounces) red bell pepper
- 1 garlic clove, finely chopped
- 1 pound ground turkey
- 2 cans (14 1/2 ounce) diced tomatoes (undrained)
- 1 can (15 ounce) pureed pumpkin
- 1 can (15 ounce) tomato sauce
- 1 can (15 1/4 ounce) kidney beans (drained)
- 1 can (4 ounce) diced green chilies
- 1/2 cup frozen (3 ounces) corn kernels
How to Make
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Step 1: Heat vegetable oil in a large saucepan.
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Step 2: Stirring frequently, add onion, bell pepper, and garlic cooking for about 7 minutes
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Step 3: Add turkey and cook until browned. Drain.
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Step 4: To turkey mixture add tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, and pepper.
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Step 5: Bring this to a boil then reduce heat to low.
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Step 6: Cover saucepan and cook for 30 minutes, stirring occasionally.
Nutritional Facts
- Serving Size: 1 (429.1 g)
- Calories 636.9
- Total Fat - 14.4 g
- Saturated Fat - 2.6 g
- Cholesterol - 60 mg
- Sodium - 665.5 mg
- Total Carbohydrate - 88.9 g
- Dietary Fiber - 24.2 g
- Sugars - 22 g
- Protein - 41 g
- Calcium - 173.7 mg
- Iron - 8.6 mg
- Vitamin C - 39.5 mg
- Thiamin - 0.7 mg