Pumpkin Black Bean Soup

3 (15 ounce) cans black beans, rinsed & drained
1 (16 ounce) can diced tomatoes
1/4 cup butter
1 1/4 cups chopped onion
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups beef broth or vegetable if you prefer.
1 (15 ounce) can pumpkin puree
1/2 pound cubed cooked ham
2 tablespoons sherry vinegar
Sour Cream & Cilantro to serving

Substitution Suggestions
Apple cider vinegar
instead of sherry
Bacon instead of ham
Butternut squash
instead of pumpkin

Addition Suggestions
1 tsp Cumin
¼ tsp cayenne
or red pepper flakes

Melt butter in a soup pot over medium heat. Add the onion & garlic & season with salt & pepper. Cook & stir until the onion is transparent.
Stir in the beans, broth, pumpkin & vinegar. Stir 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 & heat through before serving.
Serve with dollop of sour cream & a garnish of cilantro.

I can quart jars of this recipe in my pressure canner at 15 lbs pressure for 60 minutes. Technically, if you are canning a recipe that has not been tested by the National Center For Home Food Preservation, it could be unsafe & botulism could grow. I just make sure that it is not too thick so that it is heated to the proper temperature all the way through. I like canning as much as possible so that I can free up space in my freezer & also because I don’t have to wait for it to thaw before I eat it. If you have questions or would like to pay pictures after you make this recipe, I will be on the Homespun Magazine Group on Facebook & would love to answer your questions.

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