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Ham, Black Bean & Pumpkin Soup

In a food processor coarsely pureé:
   2 15 1/2 ounce cans black beans drained
   1 cup drained canned tomatoes, chopped

In a heavy 6-quart skillet heat and cook until vegetables soften:
   1/2 stick (1/4 cup) unsalted butter
   1 1/4 cups chopped onion
   1/2 cup minced shallot
   4 garlic cloves minced
   add bean and tomato pureé plus:
   1 additional drained can of black beans
   1 tablespoon plus 2 teaspoons ground cumin
   1 teaspoon salt
   1/2 teaspoon freshly ground black pepper
   4 cups beef broth
   a 16-ounce can pumpkin pureé (about 1 1/2 cups)
   1/2 cup dry Sherry

Simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add:
   1 1/2 cups diced HoneyBaked Ham
   3 to 4 tablespoons Sherry vinegar

Heat through and serve.

Garnish with sour cream and coarsely chopped lightly toasted pumpkin seeds.

Makes about 8 cups

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