Pumpkin, Kale, and Black Bean Stew recipe
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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 ½ 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
Nutrition Info
- 202.6 caloriescarbohydrate: 13.4 gcholesterol: 25.4 mgfat: 11.8 gfiber: 2.3 gprotein: 12.2 gsaturatedFat: 3.6 gservingSize: -sodium: 1113 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin, Kale, and Black Bean Stew
Directions
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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.
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.
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.