| | Directions | | In a large skillet, sauté the onion and yellow pepper in oil 'til tender. Add garlic, cook 1 minute longer. Transfer to a 5 qt. slow cooker; stir in remaining ingredients. Cover and cook on low for 4-5 hours or 'til heated through. The pumpkin seems odd but it just makes the soup more hearty. |
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| Ingredients | | - |  | 1 onion, chopped (medium) |
| - | | 1 sweet yellow pepper, chopped |
| - | | 2 tablespoons olive oil |
| - | | 3 cloves garlic, minced |
| - | | 3 cups chicken broth |
| - | | 2 - 15 ounce cans black beans, drained |
| - | | 2 1/2 cups cooked turkey or chicken, cubed |
| - | | 1 can solid pack pumpkin (15 ounce can) |
| - | | 1 can diced tomatoes, undrained (15 ounce can) |
| - | | 2 teaspoons parsley flakes |
| - | | 2 teaspoons chili powder |
| - | | 1 1/2 teaspoons dried oregano |
| - | | 1 1/2 teaspoons ground cumin |
| - | | 1/2 teaspoon Salt |
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