PUMPKIN, KALE, AND BLACK BEAN STEW

Pumpkin, Kale, and Black Bean Stew image

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.

Provided by Always Cooking Up Something

Categories Soups, Stews and Chili Recipes Stews

Time 1h10m

Yield 10

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 13.4 g, Cholesterol 25.4 mg, Fat 11.8 g, Fiber 2.3 g, Protein 12.2 g, SaturatedFat 3.6 g, Sodium 1113 mg, Sugar 3.6 g