Pumpkin Mexican Quick Soup

This is one of those quick mid-week night meals where I have ten minutes to put something together.  Well, here you go!  Give this a try and let me know what you think!



1 carton of low sodium vegetable broth

2-4 cups of water

1 can of organic pumpkin

1 40z can of diced green chiles

1 can of low sodium kidney beanw

1 can of low sodium black beans

1 red onion chopped

1 carton of crimini mushrooms chopped

3-4 cloves of garlic chopped

1 cup of quinoa

3/4 cup of brown sprouted rice

1 cup of frozen roasted corn from TJ’s

1 T of chili powder

1 T of ground cumin

1 T of chili pepper sauce from TJ’s

1  T of coconut oil

salt and pepper to taste

Extra garnishes:  slices of avocado, chopped cilantro, lime


Heat up stock pot and coconut oil.  Add onions and mushrooms and saute until translucent.  Add garlic and diced green chiles.  Add all other ingredients except beans.  Bring soup to a boil and then put the lid on and turn down heat to a simmer for about 30 minutes.  Add beans and reduce to low. Check liquidity of soup.  You may have to add more water.   Soup will be ready in about an hour. 

Garnishes to add?  Once you have your bowl of soup, you can add slices of avocado, chopped cilantro, and a squeeze of lime on top.  Yum!