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| | Sherried Black Bean Soup 1/2 cup of thinly sliced carrot
1/3 cup of chopped onion
4 cloves garlic, minced
1 tablespoon of cooking oil
2 teaspoons of ground cumin
4 cups of water
Two 15 ounce cans of black beans, rinsed and drained
1 cup of cubed fully cooked ham
1/4 cup of sherry or water
1 tablespoon of snipped fresh oregano or 1 teaspoon of dried oregano, crushed
2 bay leaves
1 teaspoon of instant beef or chicken bouillon granules
1/8 teaspoon of ground red pepper
1/4 cup of dairy sour cream
1/4 cup of frozen peas, thawed |
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In a large saucepan cook the carrot, onion, and garlic in hot oil over medium low heat for 3 minutes. Stir in the cumin and cook until the carrot is tender. Stir in 4 cups of water, beans, ham, sherry or water, oregano, bay leaves, bouillon granules and red pepper. Bring to boiling, reduce the heat. Simmer, uncovered, for 25 minutes. Remove bay leaves. Ladle into soup bowls. Top each serving with sour cream and peas. Makes 4 servings |
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