Used one large 24.5 oz. can of black beans for the puree and one 14.5 oz. can of diced, no salt added, tomatoes and leftover stewed tomatoes in the fridge to make the 16 oz. When added to the blender, it was too thick to puree so I slowly added one cup of chicken broth; it worked; the puree was smooth. I used 1/4 c. margarine but next time I will use the margarine/oil combination mentioned by others; you don't need 1/4 cup. Since I used fresh pumpkin, I only needed a total of 2 cups of chicken broth and one cup of water. Next time, I will use only two cups of chicken broth for a thicker soup. I omitted the ham; didn't have on hand and used apple cider vinegar in lieu of the sherry vinegar (same reason). I also added 1 teaspoon of cumin. Very filling but not pretty.
Was this review helpful?
4 users found this review helpful
Used one large 24.5 oz. can of black beans for the puree and one 14.5 oz. can of diced, no...