Pumpkin Black Bean Soup

Ingredients

  • 3 tablespoons sherry vinegar
  • ½ pound cubed cooked ham
  • 1 (15 ounce) can pumpkin puree
  • 4 cups beef broth
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 4 cloves garlic, chopped
  • + 4 more ingredients
    • 1 ¼ cups chopped onion
    • ¼ cup butter
    • 1 (16 ounce) can diced tomatoes
    • 3 (15 ounce) cans black beans, rinsed and drained

1. Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside. 2. 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...

View full recipe at SpringPad

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