Spanish Pumpkin and Bean Soup

This chunky soup is made even more interesting with the addition of diced pears and a classic Catalan picada thickener of garlic, almonds and bread. In Morocco, lentils might be used instead of chickpeas or white beans, and sometimes rice or braised greens are added to the mix.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Spanish Pumpkin and Bean Soup
Review 1 for Spanish Pumpkin and Bean Soup
5 out of 5
5 out of 5
September 25, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
6of 6found this review helpful.
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Delicious, hearty fall soup that stores easy
September 25, 2012
My boyfriend and I made this soup on Sunday and it has shot to the top of our favorite soups list. It's easy to make, incredibly tasty, so filling and fairly healthy as there is no cream or anything. We made a batch on Sunday and have been eating it for lunch all week.
It works great as a meal on its own because the beans give it so much protein. We also subbed out chicken sausage for ham because it's what we had on hand and it's incredibly tasty with that as well.
I've already shared this recipe with everyone I know and will be making a batch for my parents next time I go home.
Quick tip: If you don't have time to soak the beans using canned beans worked fine in this recipe.
Pros: Yield, Quick, Good Value, Easy, Healthy, Adaptable, Will Make Again