Memory Lane Black Bean Soup

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 lb dried black beans
• 6 cups water, for soaking
• 8 cups water, for cooking
• 1 large carrot, diced
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 bay leaf
• 1 teaspoon dried oregano or 1 teaspoon italian seasoning
• 1/4 cup dry sherry
• 2 teaspoons salt
• black pepper, freshly ground

Recipe

• 1 soak 1 lb. of dried black beans in 6 cups water, either by the quick soak method (boil for 2 minutes, let sit one hour) or overnight.
• 2 drain the beans.
• 3 put them in a soup pot and add 8 cups of water.
• 4 add diced vegetables, bay leaf and oregano or italian seasoning.
• 5 bring to a boil, then turn heat to simmer.
• 6 cover and simmer until beans are very soft. this might take 2-plus hours.
• 7 stir from time to time and add water if it needs some.
• 8 when beans are very soft, add 1/4 cup sherry, 2 teaspoons salt and black pepper to taste.
• 9 simmer another 15 minutes.
• 10 remove bay leaf.
• 11 puree with a stick blender if you have one, or in container of blender jar. (safety warning: if you use a blender do not fill more than 1/2 full with hot soup and hold the lid on firmly with one hand to prevent volcanic eruption.)
• 12 garnish with avocado cubes or lemon and serve hot.