Pumpkin Black Bean Soup

Name: Pumpkin Black Bean Soup
Total time: 50
Yield: 9
Ingredients: 3 (15 ounce) cans black beans, rinsed and drained, divided; 1 (16 ounce) can diced tomatoes; 0.25 cup butter; 1.25 cups chopped onion; 4 cloves garlic, chopped; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 4 cups beef broth; 1 (15 ounce) can pumpkin purée; 0.5 pound cubed cooked ham; 3 tablespoons sherry vinegar

Recipe by REEDYGAL from allrecipes.com

50 Mins.

Ingredients

9 servings

•

3 (15 ounce) cans black beans, rinsed and drained, divided
•

1 (16 ounce) can diced tomatoes
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0.25 cup butter
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1.25 cups chopped onion
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4 cloves garlic, chopped
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1 teaspoon salt

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0.5 teaspoon ground black pepper
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4 cups beef broth
•

1 (15 ounce) can pumpkin purée
•

0.5 pound cubed cooked ham
•

3 tablespoons sherry vinegar

Instructions

Empty two cans beans into a food processor. Add diced tomatoes and purée until smooth.
Melt butter in a soup pot over medium heat. Add onion, garlic, salt, and pepper; cook and stir until onion is translucent, about 5 minutes. Stir in puréed bean mixture, remaining whole beans, broth, pumpkin purée, and vinegar until well blended. Simmer until thick enough to coat the back of a metal spoon, about 25 minutes. Stir in ham and cook until heated through, 3 to 4 minutes.