Pumpkin Black Bean Soup with Roasted Poblano Quesadillas

This is what was for dinner tonight, and as usual it was oh so yummy. I haven't made it in a while, but I shared the recipe with a friend a few days ago and have been daydreaming about it ever since. It is very easy and really, really good. The pumpkin adds a great flavor to it and even people who don't like pumpkin have really loved this soup. This time I *did* take pictures, but it doesn't make up for the lack of pictures at the teachers luncheon. Sorry, Gilly! Just trying to get better.....so here we go. :)

Pumpkin Black Bean Soup

3 (15 ounce) cans black beans, rinsed and drained
1 (16 ounce) can diced tomatoes
1/4 cup butter
1 1/4 cups chopped onion
4 cloves garlic, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups beef broth
1 (15 ounce) can pumpkin puree
1/2 pound cubed cooked ham
3 tablespoons sherry vinegar

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.

I usually try to make this (well, all soups actually) a day in advance. Soups season as they sit and ALWAYS taste better the next day.

I top it with Pico de Gallo (tomatoes, onion and cilantro) and serve them with Roasted Poblano Quesadillas. They work just perfectly as little 'scoopers' for your soup! Soup always tastes better when it is scooped up with something else, right!?

I know you all know how to roast Poblano peppers, but here's a little refresher course. You can do it in the oven under the broiler, or on the stove top. I prefer the stove so I don't forget about them. With 3 kids it is easy to do that, ya know?

So....turn on burner to high and place Poblano peppers on there.

When you hear them cracking and starting to blacken on the under side, flip them over with tongs. Not your fingers!!

I never get this right and end up flipping them and twisting them every which way to get them to blacken. No worries though, they will blacken after a while! When they are uniformly black on all sides, place them in a sealed Ziploc bag to steam.

After they steam for about 10 minutes, they will be ready to peel. Take them out of the bag, onto a cutting board. Peel the skin off. It should come off very easily at this point! After you peel them, take the stem out, seed them, and slice them into long pieces.

(Yes, that's my wine in the background. I have 3 kids, remember? ;))

After the peppers are ready, it's time to make your Quesadillas. I used 4 large tortillas for 3 peppers. Melt butter (I always use this Yogurt Butter. It is yummy and tastes great. I use it for EVERYTHING actually....well besides baking.) Anyway, after butter is melted, brush onto one side of tortilla with a brush.

Place butter side down in a medium skillet and sprinkle shredded Cheese on one half of tortilla. Top cheese with prepared Poblano peppers and fold in half. Cook until light brown and flip over. Place in a warm oven and prepare the other tortillas.

Serve quartered Quesadillas with soup. Then profusely thank yourself for making this recipe.

I promise you, your taste buds will thank you! This is delish, and perfect for a rainy day. Which we had here today in Texas. It's one of the only good things about rain...the food that goes along with it. :)

Oh, and one more thing. As you are cleaning your dishes, make sure and do this to the Cinnamon Rolls that you made. (Right!?? You did make them.)

It's only fair that if you are stuck cleaning the dishes after slaving away in the kitchen (ok, not really, this is super easy, but that's beside the point), that you should get to eat the middle of the Cinnamon Roll pan. It is so the best part. :)

(Oh and one more thing. This picture makes them look flat as a Flounder. I promise, they are not flat as a Flounder...it's just the angle! ;)