black bean pumpkin soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
six 15 1/2 ounce cans black beans (about 9 cups), rinsed and drained2 cup drained canned tomatoes, chopped2 1/2 cups chopped onion8 garlic cloves minced3 tablespoon ground cumin2 teaspoon salt1 teaspoon freshly ground black pepper1/2 stick (1/4 cup) unsalted butter8 cups beef broth2 16-ounce can pumpkin pureé (about 1 1/2 cups)1 cup dry white wine1 pound cooked ham, cut into 1/8-inch dice3 to 4 tablespoons Sherry vinegar
In a food processor coarsely pureé 1/2 beans and tomatoes.
In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and wine until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
Number of Servings: 20
Recipe submitted by SparkPeople user MEGAPUFF5.
In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and wine until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.
Number of Servings: 20
Recipe submitted by SparkPeople user MEGAPUFF5.
Nutritional Info Amount Per Serving
- Calories: 219.6
- Total Fat: 5.9 g
- Cholesterol: 21.6 mg
- Sodium: 551.8 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 8.6 g
- Protein: 14.4 g
Member Reviews