Original recipe yields 10 servings
Based on a 2,000 calorie dietSee full nutrition
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 garli...
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...
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...
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.
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 ...
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.