Daily Archives: November 22, 2012

Gettin’ Warm All Over…

Pumpkin Black Bean Soup

Makes 9 servings

Prep: 15 minutes
Cook: 30 minutes

Shopping List:

  • 1275 gr or 3 [15 ounce] cans black beans, rinsed and drained
  • 450 gr or 1 [16 ounce] can diced tomatoes
  • 55 gr or ¼ cup butter
  • 145 gr or 1 ¼ cups chopped onion
  • 4 cloves garlic, chopped
  • 3 gr or ½ teaspoon salt
  • 1 gr or ½ teaspoon freshly ground black pepper
  • 950 ml or 4 cups beef broth
  • 425 gr or 1 [15 ounce] can pumpkin puree
  • 225 gr or ½ pound cubed cooked ham
  • 45 ml or 3 tablespoons sherry vinegar

TO MAKE:

  1. Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes.
  2. Puree until smooth.
  3. Set aside.
  4. Melt butter in a soup pot over medium heat.
  5. Add the onion and garlic, and season with salt and pepper.
  6. Cook and stir until the onion is softened.
  7. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar.
  8. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon.
  9. Stir in the ham, and heat through before serving.

Note 1: If you don’t have sherry vinegar just use cider vinegar or a white wine vinegar.
Note 2: Make a vegetarian dish out of it by leaving out the ham, and substituting the beef broth by a vegetable broth.
Note 3: 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

ENJOY !

Amount Per Serving
Calories: 151
Total Fat 10.2g
Saturated Fat5g
Cholesterol 28mg
Sodium 1052mg
Potassium 234mg
Total Carbohydrates 7.4g
Dietary Fiber 2.7g
Protein 7.4g

PDF of this recipe: 20121122-Pumpin-Black-Bean-Soup