Black Bean Soup
A black bean soup with pumpkin puree, ham, and a splash of cider vinegar — from the 2011 Elkin Soup Off.
Contributed by Mark Goins — East Bend, NC
Soup, Main CourseYield 1 ½ servingsScaled Quarter — ¼×
Soup, Main CourseYield 2 servingsScaled Third — ⅓×
Soup, Main CourseYield 3 servingsScaled Half — ½×
Soup, Main CourseYield 6 servingsScaled Original — 1×
Soup, Main CourseYield 12 servingsScaled Double — 2×
Soup, Main CourseYield 18 servingsScaled Triple — 3×
Soup, Main CourseYield 24 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Pour 2 cans of the black beans into a food processor or blender along with the can of tomatoes. Puree until smooth. Set aside.
- Melt the butter in a soup pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook and stir until the onion is softened.
- Stir in the bean puree, the remaining can of beans, the beef broth, pumpkin puree, cumin, red pepper flakes, bay leaf, and apple cider vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon.
- Stir in the ham and heat through. Remove the bay leaf before serving.
Ingredients
Tap one to check it off
Instructions
- Pour 2 cans of the black beans into a food processor or blender along with the can of tomatoes. Puree until smooth. Set aside.
- Melt the butter in a soup pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook and stir until the onion is softened.
- Stir in the bean puree, the remaining can of beans, the beef broth, pumpkin puree, cumin, red pepper flakes, bay leaf, and apple cider vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon.
- Stir in the ham and heat through. Remove the bay leaf before serving.
Ingredients
Tap one to check it off
Instructions
- Pour 2 cans of the black beans into a food processor or blender along with the can of tomatoes. Puree until smooth. Set aside.
- Melt the butter in a soup pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook and stir until the onion is softened.
- Stir in the bean puree, the remaining can of beans, the beef broth, pumpkin puree, cumin, red pepper flakes, bay leaf, and apple cider vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon.
- Stir in the ham and heat through. Remove the bay leaf before serving.
Ingredients
Tap one to check it off
Instructions
- Pour 2 cans of the black beans into a food processor or blender along with the can of tomatoes. Puree until smooth. Set aside.
- Melt the butter in a soup pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook and stir until the onion is softened.
- Stir in the bean puree, the remaining can of beans, the beef broth, pumpkin puree, cumin, red pepper flakes, bay leaf, and apple cider vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon.
- Stir in the ham and heat through. Remove the bay leaf before serving.
Ingredients
Tap one to check it off
Instructions
- Pour 2 cans of the black beans into a food processor or blender along with the can of tomatoes. Puree until smooth. Set aside.
- Melt the butter in a soup pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook and stir until the onion is softened.
- Stir in the bean puree, the remaining can of beans, the beef broth, pumpkin puree, cumin, red pepper flakes, bay leaf, and apple cider vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon.
- Stir in the ham and heat through. Remove the bay leaf before serving.
Ingredients
Tap one to check it off
Instructions
- Pour 2 cans of the black beans into a food processor or blender along with the can of tomatoes. Puree until smooth. Set aside.
- Melt the butter in a soup pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook and stir until the onion is softened.
- Stir in the bean puree, the remaining can of beans, the beef broth, pumpkin puree, cumin, red pepper flakes, bay leaf, and apple cider vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon.
- Stir in the ham and heat through. Remove the bay leaf before serving.
Ingredients
Tap one to check it off
Instructions
- Pour 2 cans of the black beans into a food processor or blender along with the can of tomatoes. Puree until smooth. Set aside.
- Melt the butter in a soup pot over medium heat. Add the onion and garlic and season with salt and pepper. Cook and stir until the onion is softened.
- Stir in the bean puree, the remaining can of beans, the beef broth, pumpkin puree, cumin, red pepper flakes, bay leaf, and apple cider vinegar. Mix until well blended, then simmer for about 25 minutes, or until thick enough to coat the back of a metal spoon.
- Stir in the ham and heat through. Remove the bay leaf before serving.
Notes
From the 2011 Elkin Soup Off.