Ham Pumpkin and Black Bean Soup

Ham Pumpkin and Black Bean Soup


447 people made this

About this recipe: This soup is thick, delicious and hearty. It's also packed full of protein. Pureed beans and tomatoes, are heated with ham, pumpkin and seasonings. Serve with a dollop of soured cream, if desired.


Serves: 8 - 10

  • 3 (410g) tins black beans, rinsed and drained
  • 1 (400) tin chopped tomatoes
  • 50g butter
  • 150g chopped onion
  • 4 cloves garlic, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 litre beef stock
  • 425g pumpkin puree
  • 225g cubed cooked ham
  • 3 tablespoons sherry vinegar

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Pour 2 tins of the black beans into a food processor or liquidiser, along with the tin of tomatoes. Puree until smooth. Set aside.
  2. Melt butter in a soup pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook and stir until the onion is softened. Stir in the bean puree, remaining tin of beans, beef stock, pumpkin puree and sherry vinegar. Mix until well blended, then simmer for about 25 minutes or until thick enough to coat the back of a metal spoon. Stir in the ham and heat through before serving.

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