- Servings: 6-10
Ingredients:
| 2 cups | Chopped White or Yellow Onion |
| 2× 15-oz cans | Canned Pumpkin, not pie filling |
| 3½ cups | Cold Water |
| 4 cups | Lower-sodium Chicken Broth |
| 1 tsp | Ground Cumin |
| 1 tsp | Dried Oregano |
| 1 tsp | Packed Light Brown Sugar |
| 2× 15-oz can | White Beans, rinsed and drained well |
| ¾ cup | Uncooked Long Grain & Wild Rice |
| 2 tsp | Cooking Sherry, optional |
| ½ cup | Light Cream or Half-and-half |
| ¼ cup | Dried Parsley |
Directions:
Combine all ingredients, except cream and parsley, in a 5-6 quart crock pot. Cook on high heat setting for 3 1/2 hours or on low for 7 hours. Ten minutes before serving, stir in cream; cover to heat through. Sprinkle with dried parsley before serving.
Helpful Tips:
If you want to make this as a nonfat recipe, you can omit the cream altogether.
