Sherried Black Bean Soup
Savory black bean soup with sweet carrots, smoky ham, and a splash of sherry, finished with a dollop of sour cream—comforting, hearty, and perfect for chilly evenings.
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 ⓘ
Instructions
- In a 3-quart Dutch oven, heat the oil over medium heat and cook the sliced carrots, chopped onion, and minced garlic for 3 minutes.
- Add the ground cumin and cook until the carrots are tender.
- Stir in the drained black beans, cubed cooked ham, sherry, bouillon granules, bay leaves, oregano, and red pepper, then add 6 cups of water.
- Bring the mixture to a boil.
- Reduce the heat and simmer, uncovered, for 30 minutes.
- Remove the bay leaves before serving.
Tips & Substitutions
For added depth, consider using smoked ham or adding a few diced chipotle peppers for a smoky kick. If you don't have sherry, a splash of apple cider vinegar can add a nice acidity. Ensure the black beans are well-drained to avoid a watery soup. This recipe can also be made vegetarian by omitting the ham and using vegetable broth instead of water.
Serving Suggestions
Serve the Sherried Black Bean Soup hot, garnished with a dollop of sour cream for creaminess. This dish pairs beautifully with crusty bread or a light salad for a complete meal. For a heartier option, consider serving it alongside the Marshall Field Sandwich for a comforting lunch or dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the soup on the stovetop over medium heat, adding a splash of water if it thickens too much. This soup also freezes well; portion it into freezer-safe containers and thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sherried Black Bean Soup contains roughly 2470 calories, with 18g protein, 108g carbohydrates, and 227g fat. It is an excellent source of vitamin A (195% of the Daily Value), dietary fiber (108% of the Daily Value), and iron (92% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 525mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried black beans instead of canned?
Yes, you can use dried black beans! Soak them overnight and cook them until tender before adding to the soup. Adjust the water quantity accordingly, as dried beans will absorb more liquid.
What can I substitute for ham?
If you're looking for a meat alternative, try diced turkey or smoked sausage for a different flavor profile. For a vegetarian option, consider adding more vegetables or some diced tofu for protein.
How can I make this soup spicier?
To add more heat, increase the amount of ground red pepper or include fresh minced jalapeños. You can also stir in some hot sauce before serving to adjust the spice level to your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).