Pumpkin, Kale, and Black Bean Stew |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This is a delicious stew loaded with pumpkin, black beans, ham and kale. Served with whole grain bread, it makes for a complete and hearty fall meal. Garnish with more sliced sorrel, if desired. Ingredients:
2 tablespoons extra-virgin olive oil |
2 yellow onions, diced |
5 cloves garlic, minced |
1 small sugar pumpkin, peeled, seeded, cut into 1/2-inch dice |
4 cups beef broth |
1 (16 ounce) can diced tomatoes, undrained |
1/2 teaspoon salt |
1 teaspoon ground black pepper |
1 bunch lacinato kale, stems removed, chopped |
1 pound cubed cooked ham |
1 (15 ounce) can black beans, rinsed and drained |
2 tablespoons sherry vinegar |
1 tablespoon thinly sliced sorrel |
Directions:
1. Heat olive oil over medium heat in a soup pot. Cook onion until it begins to soften, about 5 minutes. Add garlic and diced pumpkin and cook for another 5 minutes. Stir in the beef broth, tomatoes, salt and pepper. Bring to a boil, then turn heat to low and simmer until vegetables are tender, about 15 minutes.
2. While soup is simmering, bring a pot of salted water to a boil. Add the kale and simmer until softened, about 3 minutes. Drain into a colander.
3. After soup has cooked for 15 minutes, add the kale, ham, and black beans; simmer for another 5 minutes. Stir in the sherry vinegar and sorrel; remove pot from the heat.
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