6 cups fat-free, low sodium chicken stock or vegetable stock
1 16-ounce can low-sodium yellow corn or hominy, drained and rinsed
1 16-ounce can low-sodium kidney beans, drained and rinsed
1 small onion, chopped
1 celery rib, chopped
1 15-ounce can cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)
5 fresh sage leaves, chopped (or ½ teaspoon dried)
½ tsp curry powder
Leftover ingredients? Use them in these recipes!
Easy Chicken Salad
Slow Cooker Sauerbraten
Salmon Bake with Creamy Cucumber Sauce
Recipe copyright © 2012 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.