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


  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 203 | Total Fat: 11.8g | Cholesterol: 25mg

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