Black Bean Soup With Ham

Submitted by ratherbeswimmin

"In ‘Williams-Sonoma: The Weeknight Cook’"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 8

ingredients

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 2 carrots, finely chopped
• 1 stalk celery, finely chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans black beans, drained and rinsed
• 6 cups chicken broth
• 1⁄2 cup dry sherry
• 1 cup diced cooked ham
• salt
• fresh ground black pepper
• 1⁄4 cup sour cream, for garnish

directions

1. In a large saucepan over medium heat, warm the oil.
2. Add the onion, carrots, and celery.
3. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
4. Add the garlic and cook until fragrant, about 1 minute.
5. Add the beans, broth, and sherry.
6. Cover and bring to a boil over high heat.
7. Decrease heat to med-low and simmer, partially covered and stirring often, until the flavors are blended, about 15 minutes.
8. In a blender or food processor, puree 2 cups of the soup, then return to the pan.
9. Add the diced ham and simmer over medium heat until the ham is heated through, about 5 minutes.
10. Season with salt and pepper.
11. Ladle into bowls, garnish with sour cream and serve.