1/2 c. sliced carrots
1/2 c. sliced celery
1 chopped med. onion
4 cloves minced garlic
2 tsp. ground cumin
1 tbsp. garlic oil
1 c. cubed cooked ham
2 (15 oz.) cans black beans, rinsed and drained
1/4 c. dry sherry
1 tsp. beef instant bouillon granules
2 bay leaves
1 tsp. dried crushed oregano
1/8 tsp. ground red pepper
2-3 bay leaves
1/4 c. sour cream

In three quart saucepan cook carrot, celery, onion, and garlic in the oil until carrots are done. Add 4 cups of water plus all remaining ingredients except sour cream. stir and bring to a boil, reduce heat and simmer for 25 minutes. Remove the bay leaves. Serve in bowls topped with sour cream. (You may substituted kidney beans for the black beans.)