Sherried Black Bean Soup

• 1/2 c. thinly sliced carrots
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 Tbsp. cooking oil
• 2 tsp. ground cumin
• 2 (15 oz.) cans black beans
• 1 c. cubed, cooked ham
• 1/4 c. dry sherry or water
• 1 tsp. instant beef or chicken bouillon granules
• 2 bay leaves
• 1 tsp. oregano (dried)
• 1/8 tsp. red pepper (ground)
• 1/4 c. sour cream
• 1/4 c. frozen green peas, thawed

1. In a 3-quart Dutch oven, cook carrots, onion and garlic in hot oil over medium heat for 3 minutes.
2. Add cumin and cook until carrots are tender.
3. Stir in the beans (drained), ham, sherry, bouillon granules, bay leaves, oregano and red pepper with 6 cups of water.
4. Bring to boiling.
5. Reduce heat and simmer, uncovered, for 30 minutes.
6. Remove bay leaves.

carrots, onion, garlic, cooking oil, ground cumin, black beans, sherry, instant beef, bay leaves, oregano, red pepper, sour cream, frozen green peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=326703 (may not work)