Tammy over at Tammy's Times is hosting a Recipe Swap!!! This is my recipe to "swap". We had this today, as a matter of fact, for lunch. I served it with some hot French bread. Yummy and warm.
Pumpkin Black Bean Soup
1 onion, chopped
4 garlic cloves, minced
1 T ground cumin
1/2 t ground black pepper
2 T olive oil
3 15 oz cans black beans, rinsed, drained and pureed
1 cup canned tomatoes, pureed
4 cups fat free beef broth
1 16 oz can pumpkin puree
1/2 pound cooked lean ham, diced
3 T red wine vinegar
In a 6 quart kettle, cook the onion, garlic, cumin and pepper in olive oil over moderate heat. Stir in beans, tomatoes, broth and pumpkin until combined. Simmer uncovered for 25 minutes.. Add ham and vinegar and heat through. Serves 10.
1 onion, chopped
4 garlic cloves, minced
1 T ground cumin
1/2 t ground black pepper
2 T olive oil
3 15 oz cans black beans, rinsed, drained and pureed
1 cup canned tomatoes, pureed
4 cups fat free beef broth
1 16 oz can pumpkin puree
1/2 pound cooked lean ham, diced
3 T red wine vinegar
In a 6 quart kettle, cook the onion, garlic, cumin and pepper in olive oil over moderate heat. Stir in beans, tomatoes, broth and pumpkin until combined. Simmer uncovered for 25 minutes.. Add ham and vinegar and heat through. Serves 10.
2 comments:
This soup sounds really good:) I bet I could serve it inside a pumpkin too:) Thanks for sharing the recipe:)
Julieann:)
I'm making this for dinner tonight! =)
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