This delicious pumpkin and black bean soup with onion, ham, and tomatoes is so easy to make. It tastes even better reheated the next day!
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
151 Calories
Recipe Instructions
Step 1
Empty two cans beans into a food processor. Add diced tomatoes and purée until smooth.
Step 2
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.
Ingredients
1 teaspoon salt
1 (15 ounce) can pumpkin puree
4 cups beef broth
1 (16 ounce) can diced tomatoes
4 cloves garlic, chopped
3 tablespoons sherry vinegar
3 (15 ounce) cans black beans, rinsed and drained, divided
