Sherried Black Bean and Ham Soup

A wonderful and easy black bean and ham soup. Great way to use left over ham.

Course Soup, Stews and Chilis

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

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

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