Sherried Black Bean Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Carrot, thinly sliced
1 cup: Ham, fully cooked & cubed
1 small: Onion, chopped
1/4 cup: Dry sherry,
4 centiliter: Garlic, minced
1 tsp: Beef bouillon granules,
1 tbsp: Vegetable oil,
2: Bay leaves,
2 tsp: Cumin, ground
1 tsp: Oregano, crushed
4 cup: Water,
1/8 tsp: Red pepper, ground
2: 15oz cans black beans,
1/4 cup: Sour cream,
- rinsed and drained,
1/4 cup: Peas,
Directions:
In a 3-qt Dutch oven cook carrot, onion and garlic in hot oil over
medium heat for 3 minutes.
Add cumin; cook until carrots are tender.
Stir in water, beans, ham, sherry, bouillon granules, bay leaves,
oregano and red pepper. Bring to boil; reduce heat. Simmer,
uncovered, for 25 to 30 minutes. Remove bay leaves. To serve, ladle
into bowls, top with sour cream and a few peas.
** Dallas Morning News - Food section - 9 March 1994 **
Submitted By PAUL MACGREGOR On 05-16-95
Source from luhu.jp
medium heat for 3 minutes.
Add cumin; cook until carrots are tender.
Stir in water, beans, ham, sherry, bouillon granules, bay leaves,
oregano and red pepper. Bring to boil; reduce heat. Simmer,
uncovered, for 25 to 30 minutes. Remove bay leaves. To serve, ladle
into bowls, top with sour cream and a few peas.
** Dallas Morning News - Food section - 9 March 1994 **
Submitted By PAUL MACGREGOR On 05-16-95
Source from luhu.jp