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Pumpkin Soup with Black Beans and Ham
Serves 4 |
A rich and hearty Autumn-time soup.
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Ingredients:
| 1 red onion, chopped |
| 1 tablespoons olive oil |
| 4 cloves garlic, minced |
| 1 tablespoons cumin, plus 2 teaspoons |
| 1/2 teaspoon cinnamon |
| 1/4 teaspoon cayenne pepper |
| 2 cans vegetable broth, 15 oz. each |
| 1 can pumpkin puree, 15 oz. |
| 1 can diced tomatoes, undrained, 16 oz. |
| 3 cans black beans, undrained, 15.5 oz. |
| 1/2 lb cooked ham, diced |
| 1/4 cup dry white wine |
| 2 tablespoons apple cider vinegar |
Directions:
- Pour olive oil into a pan. Bring to medium heat. Once hot, add onions, garlic, cumin, cinnamon and cayenne pepper. Saute until onions are lightly golden browned.
- Add vegetable broth, pumpkin puree, tomatoes, black beans, ham, white wine and apple cider vinegar to the pot. Increase heat to medium-high and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Spoon into serving bowls and enjoy!
| Main Ingredient: | Pumpkin Puree |
| Cooking Method: | Stovetop |
| Course: | Soup |
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