Pumpkin, Kale, and Black Bean Stew

Pumpkin, Kale, and Black Bean Stew

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 203 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 1113 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 21
Most helpful
Most positive
Least positive
Newest

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 ...

This is an easy, delicious recipe my whole family loved!

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.

This was great! I added a little cumin and coriander and that worked well. The squash ended up a little overcooked. I guess i left it on too long at the end, or perhaps you could wait and add ...

Other stories that may interest you