Rating: 4.5 stars
479 Ratings
  • 5 star values: 258
  • 4 star values: 157
  • 3 star values: 38
  • 2 star values: 17
  • 1 star values: 9

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.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
9
Yield:
9 cups
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

151 calories; protein 7.4g; carbohydrates 7.4g; fat 10.2g; cholesterol 27.7mg; sodium 1051.6mg. Full Nutrition
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