Category: Soups

Serves: 9

Ingredients

• 3 (15 ounce) cans black beans, rinsed and drained
• 1 (16 ounce) can diced tomatoes
• 2 Tbsp extra virgin olive oil
• 1 1/4 cups chopped onion
• 4 cloves garlic, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 4 cups beef broth
• 1 (15 ounce) can pumpkin puree
• 1/2 pound cubed cooked reduced sodium ham
• 3 tablespoons sherry vinegar

Directions

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. Add oil to a soup pot over medium heat. Add the onion and garlic, and season with sea 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, and 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

Calories 278, Fat 10.7g, Cholesterol 28mg, Sodium 795mg, Carbohydrates 30.5g, Fiber 12.4g, Protein 15.9g