Pumpkin Black Bean Soup
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Recipe Summary Pumpkin Black Bean Soup
This is a delicious soup that is even better reheated the next day. Easy to make too. Serve with a garnish of sour cream and toasted pumpkin seeds if desired.Ingredients | Pumpkin Patch Clipart Black And White3 (15 ounce) cans black beans, rinsed and drained1 (16 ounce) can diced tomatoes¼ cup butter1 ¼ cups chopped onion4 cloves garlic, chopped1 teaspoon salt½ teaspoon ground black pepper4 cups beef broth1 (15 ounce) can pumpkin puree½ pound cubed cooked ham3 tablespoons sherry vinegarDirectionsPour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.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.Info | Pumpkin Patch Clipart Black And Whiteprep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
9
Yield:
9 cups
TAG : Pumpkin Black Bean SoupSoups, Stews and Chili Recipes, Soup Recipes, Beans and Peas, Black Bean Soup Recipes,