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