Best 2 Pumpkin Kale And Black Bean Stew Recipes

Calling all vegans, vegetarians, and health-conscious individuals! Get ready to embark on a culinary journey with our Pumpkin Kale and Black Bean Stew, a symphony of flavors and textures that will tantalize your taste buds. This hearty and wholesome stew is packed with nutrient-rich ingredients, making it a guilt-free indulgence.

Our recipe collection also includes variations to suit different dietary preferences and spice levels. For a creamy twist, try the Pumpkin Kale and Black Bean Stew with Creamy Cashew Sauce, where cashew provides a rich and luscious texture. If you prefer a smoky and spicy kick, the Pumpkin Kale and Black Bean Stew with Chipotle and Sweet Potatoes is sure to deliver.

And for those who love their stews chunky and loaded with vegetables, the Pumpkin Kale and Black Bean Stew with Quinoa and Roasted Vegetables is an absolute must-try. Quinoa adds a nutty flavor and extra protein, while roasted vegetables bring a delightful caramelized sweetness.

Each recipe is meticulously crafted with detailed instructions, ensuring that even novice cooks can create these delicious stews with ease. Whether you're looking for a comforting meal on a chilly evening or a nutritious and satisfying lunch, our Pumpkin Kale and Black Bean Stew collection has something for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN, KALE, AND BLACK BEAN STEW

Pumpkin, Kale, and Black Bean Stew image

This is a delicious stew loaded with pumpkin, black beans, ham and kale. Served with whole grain bread, it makes for a complete and hearty fall meal. Garnish with more sliced sorrel, if desired.

Provided by Always Cooking Up Something

Categories Stew

Time 1h10m

Yield 10

Number Of Ingredients 13

Ingredients

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
½ 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

Steps:

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.
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.
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.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 13.4 g, Cholesterol 25.4 mg, Fat 11.8 g, Fiber 2.3 g, Protein 12.2 g, SaturatedFat 3.6 g, Sodium 1113 mg, Sugar 3.6 g

PUMPKIN BLACK BEAN SOUP

Pumpkin Black Bean Soup image

This is a delicious soup that is even better reheated the next day. Easy to make too. Serve with a garnish of sour cream and toasted pumpkin seeds if desired.

Provided by REEDYGAL

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 45m

Yield 9

Number Of Ingredients 11

Ingredients

3 (15 ounce) cans black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
¼ cup butter
1 ¼ cups chopped onion
4 cloves garlic, chopped
1 teaspoon salt
½ teaspoon ground black pepper
4 cups beef broth
1 (15 ounce) can pumpkin puree
½ pound cubed cooked ham
3 tablespoons sherry vinegar

Steps:

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 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 sherry 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.

Nutrition Facts : Calories 150.9 calories, Carbohydrate 7.4 g, Cholesterol 27.7 mg, Fat 10.2 g, Fiber 2.7 g, Protein 7.4 g, SaturatedFat 5 g, Sodium 1051.6 mg, Sugar 3.6 g

Tips:

Choose the right pumpkin: For this stew, look for a small sugar pumpkin or a kabocha squash. These varieties are both sweet and dense, and they hold their shape well when cooked.
Don't overcrowd the pot: When sautéing the vegetables, do it in batches if necessary to avoid overcrowding the pot. This will help the vegetables cook evenly and prevent them from steaming instead of browning.
Use a good quality vegetable broth: The broth is an important flavor component in this stew, so use a good quality broth that you enjoy the taste of. You can use store-bought or homemade broth.
Add the kale at the end: Kale cooks quickly, so add it to the stew towards the end of the cooking time. This will help it retain its bright green color and nutrients.
Serve with your favorite toppings: This stew is delicious served with a variety of toppings, such as sour cream, grated cheese, chopped cilantro, or avocado. You can also serve it with a side of cornbread or tortillas.

Conclusion:

This pumpkin, kale, and black bean stew is a hearty, healthy, and flavorful meal that is perfect for a cold fall or winter day. It is packed with vegetables and protein, and it is easy to make. So next time you are looking for a delicious and nutritious meal, give this stew a try. You won't be disappointed!