Pumpkin, Kale, and Black Bean Stew8 Reviews
- Prep: 20 min
- Cook: 50 min
- Ready In: 1 hr 10 min
“This is a delicious stew loaded with pumpkin, black beans, ham and kale. Served with whole grain bread, it makes for a complete and hearty fall meal. Garnish with more sliced sorrel, if desired.” - by Always Cooking Up Something
Original recipe yields 10 servings
- Heat olive oil over medium heat in a soup pot. Cook onion until it begins to soften, about 5 minutes. Add garlic and diced pumpkin and cook for another 5 minutes. Stir in the beef broth, tomatoes, salt and pepper. Bring to a boil, then turn heat to low and simmer until vegetables are tender, about 15 minutes.
- While soup is simmering, bring a pot of salted water to a boil. Add the kale and simmer until softened, about 3 minutes. Drain into a colander.
- After soup has cooked for 15 minutes, add the kale, ham, and black beans; simmer for another 5 minutes. Stir in the sherry vinegar and sorrel; remove pot from the heat.
Amount Per Serving (10 total)
- 203 cal
- 11.8 g
- 13.4 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"Excellent, filling supper. I didn't have enough black beans, so I added some navy beans and a can of chick peas. I buy dry beans, so when I cooked them, I tossed in a few chopped cloves of garlic (get..." See mores the blood flowin!) left out the ham, vinegar and sorrel and it still turned out GREAT! Also substituted veggie stock for beef and butternut squash for pumpkin. great flavor combo."
"I made some substitutions - 2 pkg. frozen squash instead of the pumpkin (much quicker and easier), and spinach instead of kale. Loved the flavor!..." See more"
"OMG! This soup is soooo good! I took it to a pot luck and everyone loved it. Even my 3 year old liked it. My husband says it will be something he looks forward to every fall. I used fire roasted tomat..." See moreoes because that's all I had but if anything I think that made the soup tastier."
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