Pumpkin Black Bean Soup

A shot of a pumpkin, focused on its stem.

(Photo credit: Wikipedia)

While it isn’t officially fall yet, we’ve had enough cool nights and other signs of fall’s impending arrival (like leaves starting to change color!) that I’m feeling ready to dive into some delicious fall recipes.  Up for today: Pumpkin Black Bean Soup.

The original recipe is from allrecipes.com and the creator says it is even better reheated the next day.  Great!  Who doesn’t love the ease of just having to heat up dinner some days?  While we haven’t tried this recipe in the Sanders house yet, it is on the menu for this next week.  We aren’t huge ham eaters so we plan to leave that out, but I’d like to add something else in its place and am not sure what yet.  Any suggestions?

Pumpkin Black Bean Soup

Ingredients:

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

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 puree

1/2 pound cubed cooked ham

3 tablespoons sherry vinegar

Directions:

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.

Enjoy a bowl of this fall deliciousness!

In Joyful Surrender,

Erica

(original recipe from http://www.allrecipes.com “Pumpkin Black Bean Soup”)

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