Crock Pot Black Bean Pumpkin Soup
Fall is the season for soup. And Pumpkin. Better yet, this Black Bean Pumpkin Soup has lots of ways to change up the recipe to suit your tastes!
This was originally a stove top recipe but it can easily be made in the crock pot when you have a busy schedule. If you prefer a thicker soup, you can puree the the beans first or if you prefer more of a broth consistency, you can puree some or none of the beans. The possibilities are endless!
My preference is to puree 2 of the 3 cans of beans then add in the third can as whole beans. I like the texture of the tomatoes, beans and onions.
Crock Pot Black Bean Pumpkin Soup
This Recipe can be made on the stove top or in the crock pot!
Ingredients
- 3 cans 16 oz black beans
- 1 can tomatoes and green chilis
- 1 can organic pumpkin
- 4 cups beef broth
- 1/2 cup cooking sherry
- 1/4 cup butter
- 1 medium onion chopped
- 4 cloves minced garlic
- 1 tbsp + 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp ground black pepper
- 8 oz cooked ham cubbed
- 4 tbsp red wine vinegar
Instructions
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Depending on how thick you want your soup, puree 2-3 of the cans of black beans in a high speed blender or food processor. Set aside
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If making on the stove top, melt butter in a large stock pot and satue the onion, cumin, garlic, salt and pepper until onion is soft. If making in crockpot, saute in a large skillet.
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If making on the stove top, add bean puree, beans, tomatoes, pumpkin, broth, and sherry. Stir to combine. Simmer uncovered 25 minutes until thick enough to coat the back of a spoon.
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If making in the crock pot, add sauteed onions, black bean puree, beans, tomatoes, pumpkin, broth and sherry and cook on low 8 hours.
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At the end of the cook time, add the cubed ham and vinegar and stir to combine.
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Serve with sour cream, sliced jalapenos, and chopped cilantro.
Recipe Notes
You can puree all of none of the beans depending on how thick you prefer the soup.
Cook on the stove top or in the crock depending on available time.
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