Pumpkin, Kale, and Black Bean Stew
Nutrition :
285 calories,
5 stars -
based on 419 reviews
Yield : 10 servings
Ingredients
-
2 tablespoons extra-virgin olive oil2 yellow onions, diced5 cloves garlic, minced1 small sugar pumpkin, peeled, seeded, cut into 1/2-inch dice4 cups beef broth1 (16 ounce) can diced tomatoes, undrained½ teaspoon salt1 teaspoon ground black pepper1 bunch lacinato kale, stems removed, chopped1 pound cubed cooked ham1 (15 ounce) can black beans, rinsed and drained2 tablespoons sherry vinegar1 tablespoon thinly sliced sorrel
Directions
-
Heat olive oil over medium heat in a soup pot. Cook onion until it begins to soften, about 5 minutes. Add garlic and diced pumpkin and cook for another 5 minutes. Stir in the beef broth, tomatoes, salt and pepper. Bring to a boil, then turn heat to low and simmer until vegetables are tender, about 15 minutes.While soup is simmering, bring a pot of salted water to a boil. Add the kale and simmer until softened, about 3 minutes. Drain into a colander.After soup has cooked for 15 minutes, add the kale, ham, and black beans; simmer for another 5 minutes. Stir in the sherry vinegar and sorrel; remove pot from the heat.
Recent Recipes
-
Calabacitas Guisada (Stewed Mexican Zucchini) November 10, 2020
-
Day Before Payday Kielbasa and Corn Hash November 10, 2020
-
Dressed Cucumber November 10, 2020
🍽 Yummy Recipes - 2021 🍽