Easy Pumpkin Black Bean Soup Recipe

Ingredients

• 3 (15 ounce) cans black beans, rinsed and drained, divided
• 1 (16 ounce) can diced tomatoes
• 0.25 cup butter
• 1.25 cups chopped onion
• 4 cloves garlic, chopped
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 4 cups beef broth
• 1 (15 ounce) can pumpkin purée
• 3 tablespoons sherry vinegar
• 0.5 pound cubed cooked ham

Instructions

1. In a food processor, combine 2 cans of black beans with diced tomatoes. Pulse until the mixture is smooth.
2. Melt butter in a soup pot over medium heat. Add onion, garlic, salt, and black pepper. Cook and stir until the onion becomes translucent, approximately 5 minutes. Stir in the puréed bean mixture, the remaining can of black beans, beef broth, pumpkin purée, and vinegar. Combine thoroughly and simmer until the soup thickens enough to coat the back of a metal spoon, about 25 minutes. Stir in ham and cook until heated through, around 3 to 4 minutes.

Nutrition

• Calories: 151 kcal
• Fat Content: 10 g
• Fiber Content: 3 g
• Sugar Content: 4 g
• Sodium Content: 1052 mg
• Protein Content: 7 g
• Cholesterol Content: 28 mg
• Carbohydrate Content: 7 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g