Pumpkin Black Bean Soup
Ingredients
- 3 (15 ounce) cans black beans, rinsed and drained, divided
- 1 (16 ounce) can diced tomatoes
- ¼ cup butter
- 1 ¼ cups chopped onion
- 4 cloves garlic, chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups beef broth
- 1 (15 ounce) can pumpkin purée
- 3 tablespoons sherry vinegar
- ½ pound cubed cooked ham
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Instructions
- Purée two cans of black beans and diced tomatoes in a food processor 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, reserved whole black beans, 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 and cook until heated through, 3 to 4 minutes.
Source
Original recipe: View Original