HEARTY VEGETABLE STEW

5 quarts Soup Stock 1 small (1 lb) Kabocha pumpkin, seeds removed, cut in chunks 1 onion, chopped 1 can no-fat chili 24 oz low fat spaghetti sauce (I like Classico Tomato and Basil) 2 large potatoes, cut in 1/2" dice 4 oz dry pasta salt and pepper to taste

Put the stock, pumpkin, and onion in a large pot and cook at a low boil/high simmer until the pumpkin softens and breaks up - 1 hour or so. Add the potatoes and pasta and cook until both are tender. Add the chili and sauce and stir for another minute or two. Salt and pepper to taste. This soup is only about 250 calories per quart and tastes even better the second and third day.

GOOD FOOD THATS GOOD FOR YOU!

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