“This is such a healthy recipe, packed with protein from the beans and with vital vitamins from the pumpkin. The dollop of light sour cream adds a satisfying touch and eliminates the need for any kind of fattening topping.” —Jennifer Fisher, Austin, Texas
Original pinner says: Mushroom Soup - we've made this TWICE this week. I am not kidding when I say this is to die for. \\ @Samantha notes: add a little white wine with cooking the garlic and mushrooms. Leave some mushroom chunks a little bigger. SO YUMMY.
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Lasagna Soup - I made this and it was delicious! Used spicy sausage (half pork and half turkey) and also used lowfat small curd cottage cheese in place of ricotta (thinned with food processor). Substituted italian seasoned diced tomatoes for fire roasted.