DescriptionNative American 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 1-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
Per serving:
Leftover ingredients? Use them in these recipes! Celery Easy Chicken Salad Slow Cooker Sauerbraten Salmon Bake with Creamy Cucumber Sauce Gazpacho 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. |
