Black Bean and Pumpkin Harvest Soup
Black Bean and Pumpkin Harvest Soup blends creamy pumpkin purée with hearty black beans for a velvety bowl that’s earthy and gently sweet. Savory onions, garlic, and beef broth add depth, while diced tomatoes, sherry vinegar, and tender ham bring bright balance and smoky richness. Serve it for a cozy fall dinner or a comforting weeknight meal with crusty bread.
- Prep15 min
- Cook35 min
- Serves9
- DifficultyEasy
- 1
Put 2 cans black beans and the diced tomatoes in a food processor bowl; pulse until smooth.
- 2
Melt the butter in a soup pot over medium heat. Add the onion, garlic, salt, and black pepper; cook, stirring, until the onion is translucent, about 5 minutes.
- 3
Stir in the puréed bean mixture, the remaining 1 can black beans, beef broth, pumpkin purée, and vinegar until combined; simmer until thick enough to coat the back of a metal spoon, about 25 minutes.
- 4
Stir in the ham; cook until heated through, 3 to 4 minutes more.
- Calories 291.11 kcal Moderate
- Protein 14.14 g Good Source
- Carbs 40.53 g Moderate
- Total Fat 7.11 g Moderate
- Saturated Fat 4.06 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 27.53 mg Moderate
- Sodium 768.75 mg High
- Fiber 6.46 g Good Source
- Sugar 4.97 g Moderate
- Added Sugar 0.39 g Low Source
- Calcium 287.67 mg Good Source
- Iron 2.27 mg Moderate
- Potassium 265.59 mg Low Source
- Vitamin A 201.84 mcg_rae Good Source
- Vitamin C 27.01 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷
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