{Consider using olive oil instead of butter. This is high
in sodium so also consider leaving out the 1 tsp salt, use
no salt added tomatoes as well as using reduced sodium beef
broth and a low sodium ham to further reduce the sodium.
Some of the user reviews suggest using apple cider vinegar
instead of sherry vinegar. Take Care, Gloria}
Submitted by: REEDYGAL to www.allrecipes.com
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Yields: 9 servings
“This is a delicious soup that is even better reheated the next day.
Easy to make too. Serve with a garnish of sour cream and toasted
pumpkin seeds if desired.”
3 (15 oz) cans black beans, rinsed and drained
1 (16 oz) can diced tomatoes
1/4 cup butter
1 1/4 cups chopped onion
4 cloves garlic, chopped
1 tsp salt
1/2 tsp ground black pepper
4 cups beef broth
1 (15 oz) can pumpkin puree
1/2 lb cubed cooked ham
3 Tbsp sherry vinegar
1. Pour 2 cans of the black beans into a food processor or blender,
along with the can of tomatoes. Puree until smooth. Set aside.
2. Melt butter in a soup pot over medium heat. Add the onion and garlic,
and season with salt and pepper. Cook and stir until the onion is
softened. Stir in the bean puree, remaining can of beans, beef broth,
pumpkin puree, and sherry vinegar. Mix until well blended, then simmer
for about 25 minutes, or until thick enough to coat the back of a metal
spoon. Stir in the ham, and heat through before serving.
Servings Per Recipe: 9
Nutrition per Serving:
278 Calories, 96 Calories from Fat, 10.7g Total Fat, 5.1g Saturated Fat,
28mg Cholesterol, 1605mg Sodium, 669mg Potassium,
30.7g Total Carbs, 12.4g Dietary Fiber, 9.3g Sugars,
15.9g Protein,
Vitamin A 151 %
Vitamin C 30 %
Calcium 11 %
Iron 46 %
** Thiamin 37 %
** Niacin 42 %
** Vitamin B6 14 %
** Magnesium 21 %
** Folate 51 %
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
