Black Bean Soup With Ham

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 2 carrots, finely chopped
• 1 stalk celery, finely chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans black beans, drained and rinsed
• 6 cups chicken broth
• 1/2 cup dry sherry
• 1 cup diced cooked ham
• salt
• fresh ground black pepper
• 1/4 cup sour cream, for garnish

1. In a large saucepan over medium heat, warm the oil.
2. Add the onion, carrots, and celery.
3. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
4. Add the garlic and cook until fragrant, about 1 minute.
5. Add the beans, broth, and sherry.
6. Cover and bring to a boil over high heat.
7. Decrease heat to med-low and simmer, partially covered and stirring often, until the flavors are blended, about 15 minutes.
8. In a blender or food processor, puree 2 cups of the soup, then return to the pan.
9. Add the diced ham and simmer over medium heat until the ham is heated through, about 5 minutes.
10. Season with salt and pepper.
11. Ladle into bowls, garnish with sour cream and serve.

olive oil, yellow onion, carrots, celery, garlic, black beans, chicken broth, dry sherry, ham, salt, fresh ground black pepper, sour cream

Taken from www.food.com/recipe/black-bean-soup-with-ham-510508 (may not work)