Ingredients
- 3 15 oz ea canned black beans, rinsed and drained
- 1 16 oz can diced tomatoes
- ¼ cup butter
- 1 ¼ cups onion, chopped
- 4 garlic cloves, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups beef broth
- 1 15 oz pumpkin puree
- ½ pound cooked ham, cubed
- 3 tablespoons sherry vinegar
Directions
Pour 2 cans of beans into processor, with the tomatoes. Puree until smooth. Melt butter in soup pot, add onion and garlic, and season with salt and pepper. Cook and stir until softened. Stir in pureed bean mixture, remaining beans, broth, pumpkin and vinegar. Mix until well blended and simmer approximately 25 minutes. Stir in ham and heat though. |