Pumpkin, Kale, and Black Bean Stew

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.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 203 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon ground black pepper
• 4 cups beef broth
• 5 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 2 yellow onions, diced
• 1 small sugar pumpkin, peeled, seeded, cut into 1/2-inch dice
• 1 (16 ounce) can diced tomatoes, undrained
• 1 bunch lacinato kale, stems removed, chopped
• 1 pound cubed cooked ham
• 1 tablespoon thinly sliced sorrel

Recipe Instructions

Step 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.

Step 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.

Step 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.