Description
This is a delicious soup that is even better reheated the next day. Easy to make too. Serve with a garnish of sour cream and toasted pumpkin seeds if desired.
Ingredients
- 3 (15 ounce) cans black beans, rinsed and drained
- 1 (16 ounce) can diced tomatoes
- ¼ cup butter
- 1 ¼ cups chopped onion
- 4 cloves garlic, chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups beef broth
- 1 (15 ounce) can pumpkin puree
- ½ pound cubed cooked ham
- 3 tablespoons sherry vinegar
Instructions
- Pour 2 cans of the black beans into a food processor or blender
- along with the can of tomatoes. Puree until smooth. Set aside.
- Melt butter in a soup pot over medium heat. Add the onion and garlic
- and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree
- remaining can of beans
- beef broth
- pumpkin puree
- and sherry vinegar. Mix until well blended
- then simmer for about 25 minutes
- or until thick enough to coat the back of a metal spoon. Stir in the ham
- and heat through before serving.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 9