Pumpkin Black Bean Soup

Pumpkin Black Bean Soup

356
REEDYGAL 0

"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

45 m servings 151 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 1052 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.
  2. 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.
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Reviews

356
  1. 445 Ratings

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This soup is delicious! I love to make soup, and my husband always greets them with a bit of a groan. This soup put the biggest grin on his face for a very long time. His exact words were "thi...

I bought a larger can of pumpkin than I needed, so I was looking for a good recipe to use the remainder of the can. This was as easy as could be. Didn't have sherry vinegar so followed others ...

This was excellent! The pumpkin is very subtle, but good. I added cider vinegar because I didn't have sherry vinegar and it was very good. I ate for lunch for two days in row after and it is ...