We found this recipe on the Heart Association website and thought it was a perfect heart healthy meal!
6 cups fat-free, low-sodium vegetable stock/broth
16 oz. non GMO canned, low-sodium yellow corn or hominy, drained, rinsed
16 oz. canned, low-sodium kidney beans, drained, rinsed
1 small onion, chopped
1 rib celery, chopped
15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)
5 fresh sage leaves OR
1/2 tsp. dried sage
1/2 tsp. curry powder
- Bring vegetable stock to a slow boil.
- Add corn/hominy, beans, onion and celery.Boil for 10 minutes.
- Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.