Black Bean Soup With Sherry

Black Bean Soup with Sherry is a flavorful and comforting dish that combines the richness of black beans with the depth of sherry.

This Black Bean Soup starts by sautéing a mixture of onions, green bell peppers, and garlic in olive oil. The aromatics release their flavors and create a fragrant base for the soup. The combination of onion, pepper, and garlic adds a savory and slightly sweet note to the soup.

To enhance the bean flavor, one can of black beans is pureed with chicken broth in a blender. This step helps create a thick and creamy texture to the soup while intensifying the bean flavor. The black bean purée is then added to the pot along with the remaining whole black beans and their liquid.

A blend of spices such as cumin and dried oregano is added to the pot, infusing the soup with warm and earthy flavors. Tomato paste adds a touch of tanginess and depth to the soup, complementing the richness of the beans.

The soup is simmered over low heat, allowing the flavors to meld together. Stirring the pot occasionally ensures that all the ingredients are well combined and that the soup develops a harmonious taste.

Towards the end, a splash of dry sherry is added to the soup, providing a subtle sweetness and a hint of nuttiness. The sherry adds a unique and sophisticated flavor profile, elevating the overall taste of the soup.

Before serving, season the soup with salt and pepper to taste, ensuring the flavors are well balanced. The finished Black Bean Soup with Sherry is garnished with your choice of toppings such as sour cream, chopped cilantro, or a squeeze of lime juice for added freshness.

This soup is not only delicious but also versatile. It can be served as a satisfying main course or as a comforting starter. The combination of black beans and sherry creates a delightful depth of flavor that will keep you coming back for more.

SERVES: 4

INGREDIENTS:

• 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
• 2 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

INSTRUCTIONS:

1. 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.
2. Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender.
3. 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.

NUTRITIONAL INFORMATION:

PER SERVING

• 310 CALORIES | 13G PROTEIN | 40G CARB | 11G TOTAL FAT | 1.5G SAT FAT |
  8G MONO FAT | 1.5G POLY FAT | 0MG CHOL | 440MG SODIUM | 10G FIBER

NOTE:

• Dry sherry gives this soup an extra boost of flavor. A garnish of queso fresco and chopped tomatoes adds color.