Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.