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    Home > Soup, Stews, Chilis > Sherried Black Bean And Ham Soup

    Sherried Black Bean And Ham Soup

    Published: Dec 14, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Sherried black bean and ham soup.

    This easy Sherried Black Bean and Ham Soup will make your weeknight cooking plans a pleasure. Adding sherry elevates this otherwise humble soup to a special feel meal. Let’s take a look.

    Black bean soup with ham and carrots.

    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.

    Ingredients You’ll Need

    Ingredients to make black bean soup with ham.
    • 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. Substitute left-over chopped 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

    Cooking carrots with onion.
    Adding spices to cooked carrots and onions.
    • 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.
    Cooking black bean soup with ham.
    • 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.
    Can I Use Dried Black Beans For This Recipe?

    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.

    Is Ham Steak Already Cooked?

    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.

    Recipe for Sherried Black Bean and Ham Soup

    Black bean soup with ham and carrots.

    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.

    More Recipes Using Black Beans

    • Latin Chicken and Black Beans with Jalapeno Orange Sauce
    • Southwestern Salad Recipe with Black Beans
    • Chipotle Black Bean Corn Salsa
    • Black Bean Chipotle Bison Chili with Lime Crema
    Black bean soup with ham and carrots.

    Sherried Black Bean and Ham Soup

    A wonderful and easy black bean and ham soup.  Great way to use left over ham.
    5 from 2 votes
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 204kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 Tablespoon Olive oil
    • 2 large Carrots cleaned and thin sliced
    • 1/2 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
    • 1/4 cup Dry Sherry
    • 1/8 teaspoon Ground red pepper flakes
    • 1 bay leaf
    • 1/2 Cup Frozen peas thawed
    • Sour Cream for garnish
    Prevent your screen from going dark

    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

    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.
    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.

    Nutrition

    Calories: 204kcal | Carbohydrates: 11g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 1176mg | Potassium: 538mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6166IU | Vitamin C: 41mg | Calcium: 58mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.

    Black Bean and Ham Soup with Sherry  …It’s What’s for Dinner.

    More Soup Stew and Chili Recipes

    • Easy Turkey Lentil Soup with Barley
    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup
    • Southwest Garbanzo Bean Soup with White Beans and Chicken

    Reader Interactions

    Comments

    1. lisaiscooking says

      October 15, 2012 at 1:17 pm

      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!

      Reply
      • Lea Ann says

        October 16, 2012 at 5:20 am

        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.

        Reply
    2. pam says

      October 12, 2012 at 6:29 pm

      I did a black bean soup for Souper Sundays too!

      Reply
      • Lea Ann says

        October 13, 2012 at 9:20 am

        I saw that Pam, looked good.

        Reply
    3. Rocky Mountain Woman says

      October 10, 2012 at 3:46 pm

      5 stars
      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…

      Reply
      • Lea Ann says

        October 10, 2012 at 4:43 pm

        I’m surprised you’ve not had snow yet. Guess we got picked on.

        Reply
    4. Rhonda says

      October 10, 2012 at 7:23 am

      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!

      Reply
      • Lea Ann says

        October 10, 2012 at 4:43 pm

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

        Reply
    5. Chris says

      October 09, 2012 at 2:23 pm

      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!

      Reply
      • Lea Ann says

        October 10, 2012 at 5:58 am

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

        Reply
    6. Jenn's Food Journey says

      October 09, 2012 at 6:17 am

      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!

      Reply
      • Lea Ann says

        October 10, 2012 at 5:58 am

        We really had a very cold weekend. I never could warm up. Believe me, I was wishing I was in Arizona.

        Reply
    7. Joanne says

      October 09, 2012 at 5:58 am

      So sad about your camera! I hope it gets better soon! But this soup still looks delicious and oh so hearty!

      Reply
      • Lea Ann says

        October 10, 2012 at 5:59 am

        Me too Joanne.

        Reply
    8. Pat says

      October 08, 2012 at 9:06 pm

      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

      Reply
      • Lea Ann says

        October 10, 2012 at 6:00 am

        Thanks so much for the comment. What part of town are you moving to Pat?

        Reply
    9. Robyn says

      October 08, 2012 at 11:26 am

      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! 🙂

      Reply
      • Lea Ann says

        October 10, 2012 at 6:00 am

        Thanks Robyn. I agree about that Ham “thing”. 🙂

        Reply
    10. Susan says

      October 08, 2012 at 8:13 am

      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.

      Reply
      • Lea Ann says

        October 10, 2012 at 6:01 am

        Susan, just a cracked door that hold the card into place. Such a simple injury and so complicated to fix.

        Reply
    11. Barbara says

      October 08, 2012 at 5:59 am

      My photos are never as creative as yours, even with a broken camera!
      The soup looks wonderful, thick and healthy.

      Reply
      • Lea Ann says

        October 10, 2012 at 6:02 am

        I disagree Barbara. Your photos are always good. Thanks for the comment, I know how busy you are.

        Reply
    12. Jane says

      October 07, 2012 at 11:39 am

      wow sounds so good! Hope you (and the pups!) are staying warm 🙂

      Reply
      • Lea Ann says

        October 10, 2012 at 6:02 am

        We did not stay warm. For some reason I couldn’t warm up all weekend. Cold and blustery.

        Reply
    13. Vickie says

      October 07, 2012 at 10:55 am

      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? :-/

      Reply
      • Lea Ann says

        October 10, 2012 at 6:03 am

        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.

        Reply
    14. Chilebrown says

      October 07, 2012 at 9:14 am

      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?

      Reply
      • Lea Ann says

        October 10, 2012 at 6:04 am

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

        Reply
    15. Sam @ My Carolina Kitchen says

      October 07, 2012 at 8:18 am

      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

      Reply
      • Lea Ann says

        October 10, 2012 at 6:05 am

        Well Sam, you could wear those flip flops in the snow. 😉 As always thanks for stopping by and the comment.

        Reply
    16. Karen Harris says

      October 07, 2012 at 7:30 am

      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.

      Reply
      • Lea Ann says

        October 10, 2012 at 6:05 am

        Let me know how you like it Karen.

        Reply
    17. Axelle the french cook says

      October 07, 2012 at 3:09 am

      I like soup with a lot of ingredients in it. Seems good 😉

      Reply
    18. Susan says

      October 06, 2012 at 7:35 pm

      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!

      Reply
    19. Larry says

      October 06, 2012 at 6:29 pm

      Great use of the ham LA and the soup looks delicious. Do you realize you made two posts in the same day? 🙂

      Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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