Sherried Black Bean And Ham Soup

One of our favorite weeknight soup recipes.

My DSLR is in the hospital so I’m back using my point and shoot for now. Let’s please pray for a speedy recovery, because all of a sudden I can’t take a decent photo to save my life. To interpret, that’s a bowl of soup and the blinding white light in the middle is a dollop of sour cream. :/

We’ve had our first snow in Denver. On Wednesday it was a beautiful Chamber of Commerce day with blue skies and temperatures in the upper 70’s. The trees were showing off a brilliant canopy of Fall colors for the major networks and the Presidential Candidates who were roaring into town for the debate. And then BAM, as they all rolled out of town, temperatures dropped about 40 degrees, American flags were whipping in the wind and an inch of snow soon covered our green grassy areas.

What does all this mean? We added a blanket on the bed and it’s soup season.

I’ve made this soup 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 fully cooked 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 is one of our favorites.

5.0 from 1 reviews
Sherried Black Bean Soup
Recipe type: Soup
Serves: 4
  • 2 large carrots, cleaned and thin sliced
  • ½ large yellow onion, chopped
  • 4 cloves garlic, diced
  • 1 T. olive oil
  • 2 t. ground cumin
  • 4 C. water
  • 2 15-ounce cans black beans, rinsed and drained
  • 1½ C. fully cooked ham steak, chopped
  • ¼ dry Sherry
  • 1 t. beef bouillon
  • 1 t. dried oregano
  • ⅛ t. ground red pepper flakes
  • 2 bay leaves
  • ½ C. frozen peas, thawed
  • Sour Cream for garnish
  1. Measure out frozen peas to thaw while you cook. In a large saucepan cook carrots, onion and garlic in hot oil over medium low heat for 3 minutes. Stir in cumin and cook till carrots are tender, about two more minutes. Stir in water, beans, ham, sherry, bouillon, oregano, red pepper flakes and bay leaves. Bring to a boil then reduce heat and simmer uncovered for 20 minutes. Remove and discard bay leaves.
  2. To serve, ladle soup into bowls, sprinkle with a few peas and a dollop of sour cream.

I’m sending this recipe over to paradise for Deb’s Kahakai Kitchen Souper (Soup, Salad, Sammies) Sundays Event.

And a big thanks to Larry and Bev for providing the ham steak for this recipe. When they were here they presented us with a souvenir care package of Benton’s Country Ham products. WOW, What a treat and thank you, thank you, thank you!

Sherried Black Bean Soup…It’s What’s for Dinner.


Related Posts Plugin for WordPress, Blogger...

Post to Twitter


  1. says

    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!

  2. says

    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.

  3. says

    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.

  4. says

    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?

    • Lea Ann says

      Dried black beans make this even better! I’ll go back and add that to the post. Thanks for the comment Chilib

  5. says

    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? :-/

    • Lea Ann says

      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.

  6. says

    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.

  7. says

    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! :)

  8. says

    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!


  9. says

    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!

  10. says

    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!

    • Lea Ann says

      That’s a very good question about the white bowl. That point and shoot is obviously in charge … rather than the operator. :)

  11. says

    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!

    • Lea Ann says

      Thanks Rhonda, and I agree, they should have get well cards for our cameras. Mine seems like a member of my family :)

    • Lea Ann says

      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.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

CommentLuv badge