Ingredients
6 cups fat-free, low-sodium chicken broth or vegetable broth
1 15.25-ounce can no-salt-added whole-kernel corn, rinsed and drained
1 15.25-ounce can no-salt-added kidney beans, rinsed and drained
1 small onion, chopped
1 rib of celery, chopped
1 15-ounce can solid-pack pumpkin (not pie filling)
5 fresh medium sage leaves
OR
1/2 teaspoon dried sage
1/2 teaspoon curry powder
Directions
Pour the broth into a large stockpot. Bring to a boil over medium-high heat.
Stir in the corn, beans, onion, and celery. Boil, still over medium-high heat, for 10 minutes.
Stir in the pumpkin, sage, and curry. Reduce the heat and simmer on medium-low heat for 20 minutes.
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