Soups: Base for black bean soup

By JoFClark

Ingredients

• 1 ham hock
• 8 cups water
• 2 cups onion, chopped
• 2 cups carrots, grated
• 2 cups celery, finely chopped
• 6 cloves, minced
• 1/4 cup olive oil
• 1/4 cup dry sherry

Preparation

Step 1

In a large soup pot, heat oil and sauté vegetables and garlic.
Add stock, beans, ham, spice packet and bring to a boil.
Reduce, cover and simmer for 3 hours, stirring frequently. Add water if soup becomes too thick. Remove ham hock, stir in sherry. Simmer 30 minutes more. Salt and pepper. Garnish with minced egg and dollop of sour cream.