A hearty and flavorful black bean soup with a medley of vegetables and spices.
Heat the olive oil in a large stock pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the chopped onion, carrots, and bell peppers to the pot and sauté until softened, about 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the minced garlic, diced ham, cumin, and cayenne pepper, cooking for an additional 3 minutes.
Let the spices toast slightly to enhance their flavor.
Deglaze the pot with sherry wine, scraping up any browned bits from the bottom.
This step adds depth to the soup by incorporating the browned bits into the liquid.
Add the black beans, corn, diced tomatoes, green chilies, and Worcestershire sauce. Stir to combine.
Mash some of the beans before adding for a thicker consistency.
Pour in enough chicken stock to cover the ingredients and bring to a boil. Stir in the oregano.
Adjust the amount of stock based on your desired soup thickness.
Reduce the heat to low and simmer the soup, partially covered, for 45 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in half of the chopped cilantro and adjust seasoning with salt and pepper.
Reserve some cilantro for garnish to add a fresh touch.
Serve the soup hot with your choice of toppings such as cheese, sour cream, or tortilla chips.
Present the toppings in separate bowls for a customizable experience.
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