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This recipe can be made on the stove top or in the crockpot

Crock Pot Black Bean Pumpkin Soup

This Recipe can be made on the stove top or in the crock pot!

Course Main Course, Soup
Keyword black beans, crockpot recipe, pumpkin, soup recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 people

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

  1. 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

  2. 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.

  3. 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.

  4. If making in the crock pot, add sauteed onions, black bean puree, beans, tomatoes, pumpkin, broth and sherry and cook on low 8 hours.

  5. At the end of the cook time, add the cubed ham and vinegar and stir to combine.

  6. 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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