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.
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
- Canned Black Beans
- Sour Cream
- Ham Steak
- Frozen Peas
- Olive Oil
- Spices: Cumin, Oregano, Bay Leaf, Garlic
- 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
- 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.
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.
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.
More Recipes Using Black Beans
Sherried Black Bean and Ham Soup
- 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
- 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.
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Black Bean and Ham Soup with Sherry …It’s What’s for Dinner.