Pumpkin, Kale, and Black Bean Stew

Ingredients

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

Equipment

• pot
• colander

Directions

1. Heat olive oil over medium heat in a soup pot. Cook onion until it begins to soften, about 5 minutes.
2. 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.
3. While soup is simmering, bring a pot of salted water to a boil.
4. Add the kale and simmer until softened, about 3 minutes.
5. Drain into a colander.
6. 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.