Pumpkin, Kale, And Black Bean Stew

• 2 tablespoons extra-virgin olive oil
• 2 yellow onions, diced
• 5 cloves garlic, minced
• 1 small sugar pumpkin, peeled, seeded, cut into 1/2-inch dice
• 4 cups beef broth
• 1 (16 ounce) can diced tomatoes, undrained
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 bunch lacinato kale, stems removed, chopped
• 1 pound cubed cooked ham
• 1 (15 ounce) can black beans, rinsed and drained
• 2 tablespoons sherry vinegar
• 1 tablespoon thinly sliced sorrel

1. Heat olive oil over medium heat in a soup pot. Cook onion until it begins to soften, about 5 minutes. Add garlic and diced pumpkin and cook for another 5 minutes. Stir in the beef broth, tomatoes, salt and pepper. Bring to a boil, then turn heat to low and simmer until vegetables are tender, about 15 minutes.
2. While soup is simmering, bring a pot of salted water to a boil. Add the kale and simmer until softened, about 3 minutes. Drain into a colander.
3. After soup has cooked for 15 minutes, add the kale, ham, and black beans; simmer for another 5 minutes. Stir in the sherry vinegar and sorrel; remove pot from the heat.

extravirgin olive oil, yellow onions, garlic, sugar pumpkin, beef broth, tomatoes, salt, ground black pepper, lacinato kale, ham, black beans, sherry vinegar, sorrel

Taken from www.allrecipes.com/recipe/213624/pumpkin-kale-and-black-bean-stew/ (may not work)