Black Bean Pumpkin Soup
Photo © Deb Perelman
- Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
- 1 cup drained canned tomatoes, chopped
- 1 1/4 cups chopped onion
- 1/2 cup minced shallot
- 4 garlic cloves minced
- 1 tablespoon plus 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 stick (1/4 cup) unsalted butter
- 4 cups beef broth
- a 16-ounce can pumpkin puree (about 1 1/2 cups)
- 1/2 cup dry Sherry
- 1/2 pound cooked ham, cut into 1/8-inch dice
- 3 to 4 tablespoons Sherry vinegar
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cumin, ground (1 2/3 tablespoon)
- Onion (1 1/4 cups)
- Pumpkin puree (1 16-ounce can)
- Shallot (1/2 cup)
- Three 15 1/2 ounce cans black beans (4 1/2 cups)
- Tomatoes, canned (1 cup)
- Meat
- Ham, cooked (1/2 pound)
- Canned Goods
Beef broth (4 cups)
- Condiments
- Sherry vinegar (3 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Garlic cloves (4)
- Salt (1 teaspoon)
- Dairy
- Butter, unsalted (1/2 stick)
- Beer, Wine & Liquor
- Sherry, dry (1/2 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 7, 2007 (5 years ago).
83 people saved this recipe.
