Instructions: In a Dutch oven cook carrot, onion, and garlic in hot oil over medium-low heat for 3 minutes. Add cumin and cook until carrots are tender. Stir in 4 cups water, the beans, ham, sherry, bouillon granules, bay leaves, oregano and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 25 minutes. Remove bay leaves.

To serve, ladle into bowls; top with sour cream and a few peas. Serve.

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