Pumpkin, Kale, and Black Bean Stew Recipe - Allrecipes.com
Pumpkin, Kale, and Black Bean Stew Recipe
  • READY IN ABOUT hrs

Pumpkin, Kale, and Black Bean Stew

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

Directions

  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.
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Reviews More Reviews

Sep 14, 2010

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.

 
Sep 09, 2010

I made some substitutions - 2 pkg. frozen squash instead of the pumpkin (much quicker and easier), and spinach instead of kale. Loved the flavor!

 

21 Ratings

Nov 04, 2010

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.

 
Sep 26, 2013

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.

 
Nov 01, 2012

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.

 
Nov 12, 2013

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.

 
Nov 05, 2010

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

 
Oct 03, 2012

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.

 

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Nutrition

  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 12.2 g
  • 24%
  • Sodium
  • 1113 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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