Hearty Black Bean Soup

Serving Size : 5
Ingredients

for prepare Hearty Black Bean Soup

:

Amount	Measure	Ingredient - Preparation Method
2	tablespoons	oil
3	medium	onions - chopped
4	cloves	garlic - minced
48	ounces	canned black beans (frijoles negros) - drained and rinsed
1	tablespoon	fresh oregano - finely chopped
1/2	teaspoon	ground cumin - or to taste
1/2	teaspoon	fresh thyme - finely chopped
1		bay leaf
2	cups	cubed ham - cooked
2	cups	chicken stock
1/4	cup	dry sherry
16	ounces	canned whole tomatoes - drained & chopped
1/4	cup	fresh tomatoes - peeled and chopped

1. In a wide-bottomed, large saucepan over medium heat, heat oil. Add onions and cook until soft, 3 to 5 minutes. Add garlic and cook 1 minute longer. 2. Stir in beans, oregano, cumin, thyme, bay leaf, ham, stock, sherry, and tomatoes. 3. Increase heat and bring mixture to a boil. Reduce heat and simmer, uncovered, about 30 minutes. Season to taste with salt, if necessary, and pepper. 4. Serve soup with your choice of accompaniments, or cool to room temperature and refrigerate or freeze. Makes about 7 cups. * Timesaver Tip: Soup can be made up to 2 days ahead, covered, and refrigerated, or it can be frozen. To freeze, spoon soup into one large or several smaller individual freezer containers. Cover, label, and freeze at 0 degrees F up to 1 month. To serve, defrost soup 15 to 20 minutes on Defrost setting of microwave, or thaw in refrigerator 8 to 24 hours. Gently warm soup in a saucepan or microwave at 50% power until it is warmed through. Stir several times both during defrosting and during reheating. Microwave Version Put oil in a 2-quart casserole and microwave on 70% power 45 seconds. Add onions and microwave another 3 minutes, until onions are soft. Add garlic and microwave a minute longer. Complete step 2 as directed above. Cover casserole with waxed paper or loosely with plastic wrap and microwave, still on 70% power, 30 minutes. Season to taste and proceed with step 4 as directed above. Preparation time and timesaver tip same as above.

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