This easy black bean soup will make your weeknight cooking plans a pleasure. Using canned black beams makes this one of our favorite easy soup recipes. Sherried Black Bean and Ham Soup with carrots, peas and savory spices. Give it a try.
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 officially 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 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 is one of our favorites.
Even though canned black beans make 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.
Recipe for Easy Black Bean Soup with Sherry and Ham
I hope you give this easy black bean soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite black bean soup recipe, let me know, I’d love to give it a try.
Chef’s Tip: Add a sprinkle of New Mexico Red Chile Powder on the sour cream. Not only for appearance, but a little extra kick of heat.
A wonderful and easy black bean and ham soup. Great way to use left over ham.
- 2 large Carrots cleaned and thin sliced
- 1/2 large Sweet onion chopped
- 4 cloves garlic diced
- 1 Tablespoon Olive oil
- 2 teaspoon Ground cumin
- 4 Cups Water
- 2 15-ounce canned black beans rinsed and drained
- 1 1/2 Cup Fully cooked ham steak chopped
- 1/4 cup Dry Sherry
- 1 teaspoon Beef bouillon
- 1 teaspoon Dried oregano
- 1/8 teaspoon Ground red pepper flakes
- 2 bay leaves
- 1/2 Cup Frozen peas thawed
- Sour Cream for garnish
- 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.
- To serve, ladle soup into bowls, sprinkle with a few peas and a dollop of sour cream.
For a fresher and healthier version. Just put a cup of dried black beans in the crock first thing in the morning. Add 3 cups water and a bay leaf and let them cook on low all day. Almost as easy as getting out the can opener for canned beans.
Sprinkle some chile powder on the sour cream for an added kick of heat and appearance.
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!
Looking for more Ham and Bean Soup Recipes? Take a look at:
Classic Ham and Beans
Easy Black Bean Soup with Ham and Sherry …It’s What’s for Dinner.
Larry says
October 6, 2012 at 6:29 pmGreat use of the ham LA and the soup looks delicious. Do you realize you made two posts in the same day? 🙂
Susan says
October 6, 2012 at 7:35 pmWe 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!
Axelle the french cook says
October 7, 2012 at 3:09 amI like soup with a lot of ingredients in it. Seems good 😉
Karen Harris says
October 7, 2012 at 7:30 amI’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.
Lea Ann says
October 10, 2012 at 6:05 amLet me know how you like it Karen.
Sam @ My Carolina Kitchen says
October 7, 2012 at 8:18 amSo 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
Lea Ann says
October 10, 2012 at 6:05 amWell Sam, you could wear those flip flops in the snow. 😉 As always thanks for stopping by and the comment.
Chilebrown says
October 7, 2012 at 9:14 amWhat 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
October 10, 2012 at 6:04 amDried black beans make this even better! I’ll go back and add that to the post. Thanks for the comment Chilib
Vickie says
October 7, 2012 at 10:55 amThat 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
October 10, 2012 at 6:03 amJust 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.
Jane says
October 7, 2012 at 11:39 amwow sounds so good! Hope you (and the pups!) are staying warm 🙂
Lea Ann says
October 10, 2012 at 6:02 amWe did not stay warm. For some reason I couldn’t warm up all weekend. Cold and blustery.
Barbara says
October 8, 2012 at 5:59 amMy photos are never as creative as yours, even with a broken camera!
The soup looks wonderful, thick and healthy.
Lea Ann says
October 10, 2012 at 6:02 amI disagree Barbara. Your photos are always good. Thanks for the comment, I know how busy you are.
Susan says
October 8, 2012 at 8:13 amThat’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.
Lea Ann says
October 10, 2012 at 6:01 amSusan, just a cracked door that hold the card into place. Such a simple injury and so complicated to fix.
Robyn says
October 8, 2012 at 11:26 amLea 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! 🙂
Lea Ann says
October 10, 2012 at 6:00 amThanks Robyn. I agree about that Ham “thing”. 🙂
Pat says
October 8, 2012 at 9:06 pmHi 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
Lea Ann says
October 10, 2012 at 6:00 amThanks so much for the comment. What part of town are you moving to Pat?
Joanne says
October 9, 2012 at 5:58 amSo sad about your camera! I hope it gets better soon! But this soup still looks delicious and oh so hearty!
Lea Ann says
October 10, 2012 at 5:59 amMe too Joanne.
Jenn's Food Journey says
October 9, 2012 at 6:17 amIt’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!
Lea Ann says
October 10, 2012 at 5:58 amWe really had a very cold weekend. I never could warm up. Believe me, I was wishing I was in Arizona.
Chris says
October 9, 2012 at 2:23 pmMy 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
October 10, 2012 at 5:58 amThat’s a very good question about the white bowl. That point and shoot is obviously in charge … rather than the operator. 🙂
Rhonda says
October 10, 2012 at 7:23 amWishing 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
October 10, 2012 at 4:43 pmThanks Rhonda, and I agree, they should have get well cards for our cameras. Mine seems like a member of my family 🙂
Rocky Mountain Woman says
October 10, 2012 at 3:46 pmNo 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…
Lea Ann says
October 10, 2012 at 4:43 pmI’m surprised you’ve not had snow yet. Guess we got picked on.
pam says
October 12, 2012 at 6:29 pmI did a black bean soup for Souper Sundays too!
Lea Ann says
October 13, 2012 at 9:20 amI saw that Pam, looked good.
lisaiscooking says
October 15, 2012 at 1:17 pmFirst snow! That definitely makes it soup season. Sherry in black bean soup is so good. This is a great way to begin the season!
Lea Ann says
October 16, 2012 at 5:20 amThanks 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.