- Servings: 6-10
|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|
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.
If you want to make this as a nonfat recipe, you can omit the cream altogether.