Pumpkin Black Bean Soup
Description
This delicious pumpkin and black bean soup recipe made with onion, ham, and tomatoes, is so easy to make. It tastes even better reheated the next day!
Ingredients
•
3 (15 ounce) cans black beans, rinsed and drained, divided
•
1 (16 ounce) can diced tomatoes
•
1/4 cup butter
•
1 1/4 cups chopped onion
•
4 cloves garlic, chopped
•
1 teaspoon salt
•
1/2 teaspoon ground black pepper
•
4 cups beef broth
•
1 (15 ounce) can pumpkin purée
•
3 tablespoons sherry vinegar
•
1/2 pound cubed cooked ham
Directions
1
Combine 2 cans black beans and diced tomatoes in the bowl of a food processor; pulse until smooth.
2
Melt butter in a soup pot over medium heat. Add onion, garlic, salt, and black pepper; cook and stir until onion is translucent, about 5 minutes. Stir in puréed bean mixture, remaining 1 can black beans, beef broth, pumpkin purée, and vinegar until combined; simmer until thick enough to coat the back of a metal spoon, about 25 minutes. Stir in ham; cook until heated through, 3 to 4 minutes more.