This easy Sherried Black Bean and Ham Soup will make your weeknight cooking plans a pleasure. Adding sherry elevates this otherwise humble black bean soup to a special feel meal. Ready in about 45 minutes … Let’s take a look.
I consider soups and stews to be my specialty. Take a look at this full-flavored Bean and Beef Soup. It feeds an army with delicious pizzaz.
I’ve made this easy ham and bean soup with canned beans for years. It’s one of those easy weeknight dinners that’s steaming in the bowl and on the table in a flash.
Canned black beans and a ham steak cooperate in making this a speedy meal. With just a quick saute of sliced carrots and chopped onions, everything is ready for a simmer.
A quarter cup of Sherry adds a splash of sophistication. This easy black bean and ham soup is one of our favorites.
Table of contents
Ingredients You’ll Need
- Canned Black Beans
- Sour Cream
- Carrots
- Ham Steak
- Frozen Peas
- Onion
- Sherry
- Olive Oil
- Spices: Cumin, Oregano, Bay Leaf, Garlic
Ingredient Substitutions
- Black Beans: Substitute cooked dried black beans. See instructions below.
- Sour Cream: Substitute non-fat Greek Yogurt for a healthier choice.
- Ham Steak: This recipe calls for a ham steak. This soup is a great soup to make after the Holidays. Black Bean Ham Soup is a great way to use left over ham.
- Sherry: Dry vermouth, dry white wine, or dry Marsala wine.
- Garlic: A minced shallot is always a good substitute for garlic.
Step by Step Instructions
- Step 1: Heat oil in a Dutch oven over medium high heat. Add onion and carrot and cook until onion is soft, about 5 minutes. Add garlic and cook until fragrant. About 30 seconds.
- Step 2: Add cumin and oregano. Stir and cook for a few seconds or until fragrant.
- Step 3: Add canned black beans, water, cooked ham steak, sherry, chopped red pepper flakes and bay leaf. Simmer uncovered for 20 minutes. To serve spoon a few thawed peas on the bottom of each soup bowl. Ladle in the soup and top with a dollop of sour cream.
Frequently Asked Questions
Yes. Even though ham and bean soup with canned beans makes this super easy, I like to put a cup of black beans in the crock pot in the morning. Add a bay leaf and let them cook on low all day. Pretty much as easy as getting out the can opener. And healthier.
IMPORTANT: Please be aware that some ham steaks are not cooked when purchased. They must be cooked before eating and USDA recommends an internal temperature of 145 degrees. If the package indicates that the ham steak is fully cooked, just add the ham when the recipe indicates. If the ham steak is not cooked, fry it in a pan with a little oil before starting this recipe.
Storage and Leftovers
- Store any leftovers in an air tight container in the refrigerator for up to four days.
- This black bean and ham soup will also freeze well. Place soup in a freezer safe container and store for up to 3 months.
- To reheat, let the soup thaw in the refrigerator overnight. Re-heat either stove top or microwave.
Garnishes for Black Bean Ham Soup
With the bright color from the carrots, this soup doesn’t need much in the way of garnishes.
- Sour Cream: I love a scoop of sour cream in this recipe. It adds a creamy note and a layer of tang.
- Red Pepper Flakes: Spice things up with a pinch of heat.
- Cilantro or Parsley: Chop either one of these and sprinkle on top for a splash of green and another layer of flavor.
- Sweet Onion: Sprinkling fine chopped raw sweet onion is a common addition for Mexican Food. Especially Enchiladas. Try adding some on top of this black bean soup for a nice crunch.
- Grated Cheese: Always welcome! To compliment these flavors I’d stick to grated Parmesan.
Recipe for Sherried Black Bean and Ham Soup
I hope you give this easy black bean and ham soup recipe a try. From beginning to end, you’ll have this soup on the table in under an hour. It’s a tasty easy weeknight meal that’s loaded with flavor.
Soup and salad are a classic combination. Serve this with a simple tossed salad. Cornbread is also a great side dish for black bean soup.
Other Bean Soups To Try
One of the most popular bean soups on my site is this one for 15 Bean Soup Crock Pot Recipe. And here’s some more you might enjoy.
And if you’re soup lovers like us, don’t miss my soup category. I consider Soups and Stews to be my specialty. You’ll find lots of great recipes, including the most popular on my site for Anthony Bourdain’s New Mexico Style Beef Chili.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Sherried Black Bean and Ham Soup
Ingredients
- 1 Tablespoon Olive oil
- 2 large Carrots cleaned and thin sliced
- ½ large Sweet onion chopped
- 4 cloves garlic diced
- 2 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 4 Cups Water
- 2 15-ounce canned black beans drained and rinsed well
- 8 ounces ham steak fully cooked and chopped
- ¼ cup Dry Sherry
- ⅛ teaspoon Ground red pepper flakes
- 1 bay leaf
- ½ Cup Frozen peas thawed
- Sour Cream for garnish
Instructions
- Measure out frozen peas to thaw while you cook.
- Heat oil in a large saucepan over medium high heat. Add carrots and onions. Cook for about 3 minutes until onions are tender and carrots are starting to cook. Add garlic and cook until tender.
- Stir in cumin and oregano and cook about 30 seconds or until herbs are fragrant.
- Stir in water, beans, ham, sherry, red pepper flakes and bay leaf. Bring to a boil then reduce heat and simmer uncovered for 20 minutes.
- Remove and discard bay leaf. .To serve, ladle soup into bowls, sprinkle with a few peas and a dollop of sour cream.
Notes
Nutrition
Black Bean and Ham Soup with Sherry …It’s What’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
First snow! That definitely makes it soup season. Sherry in black bean soup is so good. This is a great way to begin the season!
Thanks Lisa. We’re back in the 70’s for now, but that soup sure tasted good during the cold weather. Thanks so much for stopping by and the comment.
I did a black bean soup for Souper Sundays too!
I saw that Pam, looked good.
No snow here yet, but it’s only a matter of time.
The soup looks like exactly the kind of comforting supper I crave during the winter…
I’m surprised you’ve not had snow yet. Guess we got picked on.
Wishing a speedy recovery for your camera…do they have get well cards for cameras? They should. Regardless of the blinding white spot 😉 the soup looks amazing!
Thanks Rhonda, and I agree, they should have get well cards for our cameras. Mine seems like a member of my family 🙂
My DSLR has been needing to go back to the shop (light meter is slightly off and dust on sensor) for months on months. But I just can’t bear to do without it for this exact reason.
How does the sour cream turn out so white yet the white bowl isn’t? Amazing isn’t it? Damn point and shoots!
That’s a very good question about the white bowl. That point and shoot is obviously in charge … rather than the operator. 🙂
It’s hard to believe you had snow when we are still in the 90’s down here just to the south of you 🙂 The soup is definitely in order though for you.. nothing like a good bowl of soup to warm and comfort you!
We really had a very cold weekend. I never could warm up. Believe me, I was wishing I was in Arizona.
So sad about your camera! I hope it gets better soon! But this soup still looks delicious and oh so hearty!
Me too Joanne.
Hi Lea Ann
Sam , of the My Carolina Kitchen blog, alerted me to your blog as I will be moving to the Denver area this winte ror spring. My children moved to Colorado over the past 8 years and my husband and I are following so we can be closer to them and our grandchildren. I look forward to reading your blog and getting restaurant recommendations for the area. 🙂 This soup looks delicious!
Pat
Thanks so much for the comment. What part of town are you moving to Pat?
Lea Ann- this recipe sounds simply wonderful. I really love black beans and had no idea they paired well with Sherry. And of course anything with ham added is a plus! 🙂
Thanks Robyn. I agree about that Ham “thing”. 🙂
That’s the fun thing about the weather in the Denver area at this time of year. It can be 70 one day, snow the next, and get back to 70 again.
Delicious soup and great use of Larry and Bev’s ham steak!
I hate when my camera has to go to the hospital. I hope it’s nothing too serious.
Susan, just a cracked door that hold the card into place. Such a simple injury and so complicated to fix.
My photos are never as creative as yours, even with a broken camera!
The soup looks wonderful, thick and healthy.
I disagree Barbara. Your photos are always good. Thanks for the comment, I know how busy you are.
wow sounds so good! Hope you (and the pups!) are staying warm 🙂
We did not stay warm. For some reason I couldn’t warm up all weekend. Cold and blustery.
That soup looks beautiful and sounds delicious! I’ve never cooked with sherry but am intrigued now – especially if it is perfect with black beans. Isn’t it exciting how the weather can turn on a dime this time of year? We got snow in the mountains, but none in the valley. And your photo is beautiful. What happened to the DSLR? :-/
Just a broken door that closed and held the card into place. Such a simple injury that has turned into a pain in the ass. Should be getting it back any day now. And the funny thing is, I used to take pretty good photos with that point and shoot.
What is it about Sherry that give black bean soup its oomph? This soup sounds like a winner. If you are not rushed have you tried using dried black beans?
Dried black beans make this even better! I’ll go back and add that to the post. Thanks for the comment Chilib
So you’ve discovered Bentons. Larry introduced us to Bentons too. What a fabulous place. But you can keep the snow. No, no snow for me. I lead a flip-flop life….
Black beans and sherry are a classic combination that I love and are perfect for cold days. I’m prfeparing something similar today. Great minds, huh.
Sam
Well Sam, you could wear those flip flops in the snow. 😉 As always thanks for stopping by and the comment.
I’m so sorry to hear about your camera! Hopefully it is a minor illness and you’ll soon be back to normal. Your soup looks so good. I’ll have to try it. I love the addition of the sherry.
Let me know how you like it Karen.
I like soup with a lot of ingredients in it. Seems good 😉
We may get our first freeze tonight 🙁 Herbs and flowers cut and brought indoors. I made chili. Your black bean soup sounds perfect for this weather, Lea Ann!
Great use of the ham LA and the soup looks delicious. Do you realize you made two posts in the same day? 🙂