3 cans of black beans, 2 pureed in a processor
1 can diced tomatoes, pureed
3 onions
4 garlic cloves
4 cups beef broth
15 oz. pumpkin puree
1 lb. cubed ham
3 tablespoons sherry vinegar
Pumpkin?! Sherry vinegar? Ham and black beans?! Ok. That last one made sense.
The soup is fantastic. After softening up the chopped onions and garlic in butter, you add the pureed beans, whole beans, tomatoes, pumpkin and broth. Go nuts with coarsely ground pepper and sea salt, as you know I do. About 15 minutes before serving, add the sherry vinegar and ham to warm them up. On a cold evening, it's hearty, comfy, very flavorful, and—bonus!—full of fiber!
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