Recipe by Always Cooking Up Something
"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."
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extra-virgin olive oil
yellow onions, diced
sugar pumpkin, peeled, seeded, cut into 1/2-inch dice
1 (16 ounce) can
diced tomatoes, undrained
ground black pepper
lacinato kale, stems removed, chopped
cubed cooked ham
1 (15 ounce) can
black beans, rinsed and drained
thinly sliced sorrel
Excellent, filling supper. I didn't have enough black beans, so I added some navy beans and a can of chick peas. I buy dry beans, so when I cooked them, I tossed in a few chopped cloves of garlic (gets the blood flowin!) left out the ham, vinegar and sorrel and it still turned out GREAT! Also substituted veggie stock for beef and butternut squash for pumpkin. great flavor combo.
I made some substitutions - 2 pkg. frozen squash instead of the pumpkin (much quicker and easier), and spinach instead of kale. Loved the flavor!
OMG! This soup is soooo good! I took it to a pot luck and everyone loved it. Even my 3 year old liked it. My husband says it will be something he looks forward to every fall. I used fire roasted tomatoes because that's all I had but if anything I think that made the soup tastier.
Very good! I used vegetable broth and left the ham on the side for my guests. I also added cumin and coriander like another reviewer did. It was a hit.
I love love this soup. I never grew up eating pumpkin, kale, or beans but wanted an interesting dish I could make and eat all week. After discovering this recipe, I have made it with ham, turkey ham, and chicken. All have turned out great. However, if you make it with chicken, you will need to add more salt. As suggested, I used one large can of 100% pumpkin puree out of the cake and baking isle of the store (much simpler than cutting up a pumpkin). I also buy the bag of pre-chopped kale greens rather than buying it then having to split and cut it.I never use sorrel or vinegar...mostly because I don't have any at home. It always turns out great. This is a healthy, hearty soup that is perfect for a cold winter day. Since it is just me at home, I freeze half of it and then put it in the refrigerator to thaw when I am ready.
This is an easy, delicious recipe my whole family loved!
Hearty, delicious fall soup. I subbed in butternut squash and red wine vinegar and omitted sorrel (since I've never even heard of it). I also added couple cups of water near the end thinking it needed more broth. I will make again and try some of the other alternatives suggested here.
Really, really good! I used chicken broth and diced cooked chicken instead of beef broth and diced ham. Also, it has cream sherry AND white wine vinegar, 2T of each.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin, Kale, and Black Bean Stew
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 203
** Calories from Fat: 106
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