Sherried Black Bean Soup - cooking recipe

Ingredients

1/2 c. thinly sliced carrots
1 large onion, chopped
4 cloves garlic, minced
1 Tbsp. cooking oil
2 tsp. ground cumin
2 (15 oz.) cans black beans
1 c. cubed, cooked ham
1/4 c. dry sherry or water
1 tsp. instant beef or chicken bouillon granules
2 bay leaves
1 tsp. oregano (dried)
1/8 tsp. red pepper (ground)
1/4 c. sour cream
1/4 c. frozen green peas, thawed

Preparation

In a 3-quart Dutch oven, cook carrots, onion and garlic in hot oil over medium heat for 3 minutes.
Add cumin and cook until carrots are tender.
Stir in the beans (drained), ham, sherry, bouillon granules, bay leaves, oregano and red pepper with 6 cups of water.
Bring to boiling.
Reduce heat and simmer, uncovered, for 30 minutes.
Remove bay leaves.