Black Bean Soup with Sherry

Black Bean Soup with Sherry
Photo by Scott Phillips


  • 3 Tbs. extra-virgin olive oil
  • 1 tsp. ground cumin
  • ¼ cup dry sherry, preferably fino
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. tomato paste
  • 3 medium cloves garlic, finely chopped
  • 1 large yellow onion, finely chopped
  • + 4 more ingredients
    • 2 cups lower-salt chicken broth
    • Two 15-½-oz. cans black beans, including liquid
    • 1 tsp. dried oregano
    • 1 medium green bell pepper, stemmed, seeded, and finely chopped

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 th...

View full recipe at Fine Cooking


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