Sherried black bean soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Carrot, thinly sliced |
| 1 | small | Onion, chopped |
| 4 | cloves | Garlic, minced |
| 1 | tablespoon | Vegetable oil |
| 2 | teaspoons | Cumin, ground |
| 4 | cups | Water |
| 2 | 15oz cans black beans, rinsed and drained | |
| 1 | cup | Ham, fully cooked & cubed |
| ¼ | cup | Dry sherry |
| 1 | teaspoon | Beef bouillon granules |
| 2 | Bay leaves | |
| 1 | teaspoon | Oregano, crushed |
| ⅛ | teaspoon | Red pepper, ground |
| ¼ | cup | Sour cream |
| ¼ | cup | Peas |
Directions
In a 3-qt Dutch oven cook carrot, onion and garlic in hot oil over medium heat for 3 minutes.
Add cumin; cook until carrots are tender.
Stir in water, beans, ham, sherry, bouillon granules, bay leaves, oregano and red pepper. Bring to boil; reduce heat. Simmer, uncovered, for 25 to 30 minutes. Remove bay leaves. To serve, ladle into bowls, top with sour cream and a few peas.
** Dallas Morning News - Food section - 9 March 1994 ** Submitted By PAUL MACGREGOR On 05-16-95