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Black Bean Pumpkin Soup
http://smittenkitchen.com/blog/2007/11/black-bean-pumkin-soup/
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Photo © Deb Perelman
Ingredients
categorized
original
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
Ingredients
categorized
original
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
Smitten Kitchen
smittenkitchen.com
All 725 recipes
Social Stats
86.7
Rating
1-100
69
Tweets
1,052
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Shares
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Views
917
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Recipe Stats
Published November 7, 2007 (5 years ago).
83 people saved this recipe.
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