Day 2 and we are still with The Plan. Manatee claimed this was one of my bests. The sherry gives this black bean soup a lot of flavor. Though it was one of the best tasting, I will warn you, it is one of the worst looking things I have ever made.

I also discovered what happens when the lid is not secured when pureeing black beans and chicken broth. Luckily Manatee did not make the same discovery. I was able to hide it well when he walked in the room. I swear he has something against the food processor. This may be because of what happened when we bought it.
Me (gazing lovingly at the Cuisinart): I want this one.
Manatee (doing a double take): Are you stroking that food processor?
Me: Um…(cough) No (voice higher than normal) don’t be ridiculous (cough).

Here’s the recipe and picture.



I told you it wasn’t pretty.


Black Bean Soup with Sherry


3 Tbsp extra virgin olive oil
1 large yellow onion, diced
1 green pepper, diced
3 medium cloves garlic, finely chopped
2 cups reduced sodium chicken broth
2 15 1/2 oz cans black beans, including liquid
1 tsp ground cumin
1 tsp dried oregano
1 Tbsp tomato paste
1/4 cup dry sherry


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

Puree the chicken broth and 1 can of beans (and liquid). Make sure the top is secured!!

Add cumin and oregano to onion mixture. Cook 1 minute.

Add tomato paste. Cook 1 minute.

Add bean puree and can of beans (and liquid) and cook 10 minutes (until flavors meld).

Stir in sherry. Add salt and pepper to season.

We also squeezed lime juice over our individual bowls.

Enjoy! 🙂


Print Friendly, PDF & Email

Related posts:

Baked Sriracha Egg Cups

Eggs and Hash #Irishlove

Meet Andy Ziegler, Advocate for Fresh Produce