Pumpkin, Kale, and Black Bean Stew

Pumpkin, Kale, and Black Bean Stew

20
Always Cooking Up Something 126

"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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Ingredients

1 h 10 m servings 203 cals
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Original recipe yields 10 servings

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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

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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.

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Directions

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  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.

Reviews

20

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 ...