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

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