Recipe for September 2017

Pumpkin, Kale, and Black Bean Stew

 

Pumpkin, Kale, and Black Bean Stew

 

 

 

 

 

 

 

 

Ingredients

1 h 10 m 10 servings 203 cal

 

 
 
  • 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
  • 1/2 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
  • Add all ingredients to list


Directions

  • Prep
  • 20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
  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.
  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.
  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.
 
 
 
 

 

 

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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