Black Bean Soup with Sherry


by Shelley Wiseman

Dry sherry gives this soup an extra boost of flavor that belies how quick and easy it is. A garnish of queso fresco and chopped tomatoes adds color.

Serves 4


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3 Tbs. extra-virgin olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, stemmed, seeded, and finely chopped
3 medium cloves garlic, finely chopped
2 cups lower-salt chicken broth
Two 15-1/2-oz. cans black beans, including liquid
1 tsp. ground cumin
1 tsp. dried oregano
1 Tbs. tomato paste
1/4 cup dry sherry, preferably fino
Kosher salt and freshly ground black pepper

Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes.

Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender.

Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.

serving suggestions

Serve with Roasted Poblano and Onion Quesadillas.

nutrition information (per serving):
Calories (kcal): 310; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 1.5; Protein (g): 13; Monounsaturated Fat (g): 8; Carbohydrates (g): 40; Polyunsaturated Fat (g): 1.5; Sodium (mg): 440; Cholesterol (mg): 0; Fiber (g): 10;
photo: Scott Phillips
From Fine Cooking 107 , pp. 25
September 2, 2010

One thought on “Black Bean Soup with Sherry

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