Ingredients

• 1 can pumpkin puree (I know you pumpkin hoarders have this on hand)
• 1 can beans (I used red kidney but whatever you have)
• 1 large or 2 small potatoes, diced
• 1/3 c carrots, diced
• 1/4 c ketchup
• 1 Tbsp Chili Powder
• 1 Tbsp Mrs. Dash Chipotle Blend
• 1 Tbsp Cumin
• 2 Tbsp Salt, or to taste
• 2 Tbsp Sugar, or to taste, or omit
• 4 c water, or to taste

Directions

1. Add everything into a pot

2. 45 min on high

3. Bring to a boil. Reduce heat and simmer, slightly covered, for about 45 minutes or until desired done-ness level. If the soup gets too thick for your liking, add more water. Try to stir it during those 45 minutes, but if you forget like I did, not a biggie. A few potatoes may stick to the bottom. Oh well.

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