Pumpkin and Black Bean Soup

• 3 can(s) (15 1/2-ounce) black beans, rinsed, drained, pureed
• 1 cup(s) drained canned tomatoes, pureed
• 1.25 cup(s) chopped onion
• 1/2 cup(s) minced shallot
• 4 garlic cloves, minced
• 1 tablespoon(s) ground cumin
• 1/2 teaspoon(s) freshly ground black pepper
• 2 tablespoon(s) olive oil
• 4 cup(s) fat-free beef broth
• 1 can(s) (16-ounce) pumpkin puree
• 1/4 pound(s) cooked lean ham, diced
• 3 tablespoon(s) sherry vinegar

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Directions

1. In a 6-quart kettle, cook the onion, shallot, garlic, cumin, and pepper in oil over moderate heat.
2. Stir in the beans, tomatoes, broth, and pumpkin until combined.
3. Simmer uncovered for 25 minutes or until thick enough to coat the back of a spoon.
4. Add the ham and vinegar and heat through.

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