Katie, Whitney, Emily, Shayla and Ashlee Share their healthy, veggie lovin' recipes. Bon Appetit!
Monday, January 16, 2012
Pumpkin, Kale and Black Bean Stew
I made this about 2 weeks ago and am just getting around to posting it. It had such a unique flavor, it definitely fit the bill for the I'm-tired-of-making-the-same-old-thing blahs. Jocelyn ate a whole bowl, and Cory, when asked if he liked it replied very neutrally, ate FOUR bowls. You heard me. Four.
I made a lot of changes. Butternut Squash for Pumpkin. No meat. Veggie broth, not beef. No Sherry Vinegar or Sorrel. Super good. And you can save the kale water for a future recipe. Here is the original recipe.
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 sherry vinegar
1 tablespoon thinly sliced sorrel
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 sherry vinegar and sorrel; remove pot from the heat.
Amount Per Serving Calories: 203 | Total Fat: 11.8g | Cholesterol: 25mg