Sherried Black Bean Soup

Recipe Ingredients

1/2 cup	55g / 1.9oz	Thinly-sliced carrot
1 cup	62g / 2.2oz	Onion - chopped (small)
4		Garlic cloves-- minced
1 tablespoon	15ml	Cooking oil
2 teaspoons	10ml	Ground cumin
2		Black beans - rinsed, drained
1 cup	237ml	Ham cubes - cooked
1/4 cup	59ml	Sherry
1 teaspoon	5ml	Instant beef bouillon
2		Bay leaf
1 teaspoon	5ml	Dried oregano - crushed
1/8 teaspoon	0.6ml	Ground red pepper
1/4 cup	59ml	Sour cream
1/4 cup	59ml	Frozen peas - thawed

Recipe Instructions

In a Dutch oven cook carrot, onion, and garlic in hot oil over medium-low heat for 3 minutes. Add cumin and cook until carrots are tender. Stir in 4 cups water, the beans, ham, sherry, bouillon granules, bay leaves, oregano and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 25 minutes. Remove bay leaves.

To serve, ladle into bowls; top with sour cream and a few peas. Serve.

Source:
Better Homes And Gardens Magazine - Jan, 1992 issue - submitted by Lisa Holderness

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