pumpkin, kale, and black bean stew

Ingredients

• Servings: 10
• 2 tablespoons extra-virgin olive oil
• 2 yellow onions, diced
• 5 cloves garlic, minced
• 1 small sugar pumpkin, peeled, seeded, cut into 1/2-inch dice
• 4 cups beef broth
• 1 (16 ounce) can diced tomatoes, undrained
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 bunch lacinato kale, stems removed, chopped
• 1 pound cubed cooked ham
• 1 (15 ounce) can black beans, rinsed and drained
• 2 tablespoons vinegar
• 1 tablespoon thinly sliced sorrel

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• 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.
• 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.
• after soup has cooked for 15 minutes, add the kale, ham, and black beans; simmer for another 5 minutes. stir in the vinegar and sorrel; remove pot from the heat.