Black Bean Soup With Ham
Warm and comforting, this hearty black bean soup is a delightful balance of flavors. With tender black beans, savory ham, and aromatic vegetables simmered in a rich chicken broth and sherry base, this soup is a satisfying meal perfect for any occasion. Finish it off with a dollop of creamy sour cream for a touch of indulgence.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 yellow onion, finely chopped
- 2 carrots, finely chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, minced
- 2 cans (each 14 1/2 oz.) black beans, drained and rinsed
- 6 cups chicken broth
- 1/2 cup dry sherry
- 1 cup diced baked ham (see related recipe at left)
- Salt and freshly ground pepper, to taste
- 1/4 cup sour cream
Instructions
- <b>Prepare the soup</b>
- In a large saucepan over medium heat, warm the olive oil. Add the onion, carrot and celery and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the black beans, chicken broth and sherry. Cover, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, partially covered and stirring often, until the flavors have blended, about 15 minutes.
- <b>Finish the soup </b>
- In a blender or food processor, puree 2 cups of the soup, then return the mixture to the pan. Add the ham and simmer over medium heat until the ham is heated through, about 5 minutes. Season with salt and pepper.
- Ladle the soup into warmed bowls, garnish with the sour cream and serve immediately. Serves 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Make Ahead,</i> by Rick Rodgers (Oxmoor House, 2008).
Yield
Serves 8.
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