The cold weather lingers, and I continue to crave flavorful, hearty soups. With ground beef and black beans in mind, what started as a Mexican inspired plan ended, instead, in a subtle beef, veggie and bean creation, topped off with a splash of sherry. Perfect for a cold weather lunch or dinner, what satisfies more than a beef soup with veggies and beans?
Beef, Vegetable and Black Bean Soup
Oil and/or butter for sautéing
1 lb. ground beef
½ cup chopped onion
½ cup diced celery
½ cup diced carrots
2-3 cloves pressed or minced garlic
1 teaspoon chopped fresh thyme leaves
2 or 3 cans beef broth (can also use vegetable broth)
2 cans black beans, drained and rinsed
Kosher salt and black pepper
¼ cup hot water or soup stock and 2 tablespoons flour (for thickening)
¼ - ½ cup sherry
In a dutch oven, heat oil and/or butter. Add ground beef, and brown with onion, celery and carrots until vegetables are softened. Add garlic and thyme, and cook for 1 minute. Add broth and black beans, and simmer covered for 30 minutes, stirring occasionally. Mix flour with ¼ cup of hot water or soup broth until smooth to make a slurry (add more liquid if necessary). Add flour mixture to soup and continue to simmer for one minute or so until slightly thickened. Add sherry. Stir and remove from heat. Adjust seasonings and serve.
