Pumpkin Soup

• 3 (15 oz) cans black beans (rinse and drained)
• 1 (16 oz.) can diced tomatoes
• ¼ cup butter
• 1 ¼ cup chopped onion
• ½ teaspoon black pepper
• 4 cups beef broth
• 1 (15 oz.) can pumpkin puree
• ½ pound cubed cooked ham
• 2 tablespoons sherry vinegar

Pour two cans of the black beans into a food processor or blender, along with the can of tomatoes. Puree until smooth. Set aside.

Melt 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, remaining can of beans, beef broth, pumpkin puree, and 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 before serving.

We made this for a halloween dinner last night and it was very good! I would definitely make it again throughout the holidays. We took out the ham and put crumbled bleu cheese and bacon on top and it was so yummy! We also just used apple cider vinegar. We substituted one of the cans of beans for another can of pumpkin so it tasted a little more pumpkin-y.