INGREDIENTS:

• 1/2 lb. cubed cooked ham
• 1 (15 oz.) can of pumpkin puree
• 3 (15 oz.) cans rinsed and drained black beans
• 1 (16 oz. can) diced tomatoes
• 1 lg. chopped onion
• 4 TBS butter or margarine
• 4 minced cloves of garlic
• 1 tsp salt
• 1 qu. homemade beef stock
• 3 TBS sherry vinegar

DIRECTIONS:

1. Puree 2 cans of the black beans in a blender or food processor and set aside.
2. Melt butter in a large saucepan over medium heat. Add the onion and garlic, and season with salt and pepper. Saute until the onion is softened.
3. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, and sherry vinegar. Combine well. Reduce heat and simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon.
4. Add the ham, and heat through before serving.
5. Ladle into bowls and enjoy this homemade pumpkin black bean soup recipe.

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