Pumpkin Black Bean Soup

Pumpkin Black Bean Soup

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This is a delicious soup that is even better reheated the next day. Easy to make too. advance behind a decorate of acid mordant cream and toasted pumpkin seeds if desired.

The ingredient of Pumpkin Black Bean Soup

  1. 3 (15 ounce) cans black beans, rinsed and drained
  2. 1 (16 ounce) can diced tomatoes
  3. u00bc cup butter
  4. 1u2009u00bc cups chopped onion
  5. 4 cloves garlic, chopped
  6. 1 teaspoon salt
  7. u00bd teaspoon pitch black pepper
  8. 4 cups beef broth
  9. 1 (15 ounce) can pumpkin puree
  10. u00bd pound cubed cooked ham
  11. 3 tablespoons sherry vinegar

The instruction how to make Pumpkin Black Bean Soup

  1. Pour 2 cans of the black beans into a food processor or blender, along subsequent to the can of tomatoes. Puree until smooth. Set aside.
  2. Melt butter in a soup pot beyond medium heat. grow the onion and garlic, and season as soon as salt and pepper. Cook and disturb until the onion is softened. advocate in the bean puree, permanent can of beans, beef broth, pumpkin puree, and sherry vinegar. mixture combination until without difficulty blended, then simmer for practically 25 minutes, or until thick satisfactory to coat the back of a metal spoon. toss around in the ham, and heat through ahead of time serving.

Nutritions of Pumpkin Black Bean Soup

calories: 150.9 calories
carbohydrateContent: 7.4 g
cholesterolContent: 27.7 mg
fatContent: 10.2 g
fiberContent: 2.7 g
proteinContent: 7.4 g
saturatedFatContent: 5 g
servingSize:
sodiumContent: 1051.6 mg
sugarContent: 3.6 g
transFatContent:
unsaturatedFatContent:

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