Hearty Bean Soup

Description
Makes 8 servings

Ingredients

 * 2 cups dry pinto beans or black beans
 * 1 1/2 quarts chicken broth or ham broth
 * 1 quart water
 * 1 1/2 pounds smoked ham hocks or leftover ham bone with bits of meat
 * 1 cup chopped onion
 * 2 cups sliced carrots
 * 4 cloves garlic, crushed
 * Hot peppers to taste (optional)
 * Salt to taste (optional)
 * 1/4 cup dry sherry
 * 4 cups hot cooked rice

Directions
Wash beans; drain. Place in large saucepan and add cold water to cover; let soak overnight. Or bring to boil, boil for 1 minute, remove from heat, and let stand 1 hour. Drain. Add broth, water, ham hocks, onion, carrots, garlic, hot peppers and salt. Heat to boiling, reduce heat, cover, and simmer about 3 hours, or until beans are very tender. Stir occasionally while cooking; adjust seasonings, if necessary. If more liquid is needed, add boiling broth or water.

When beans are tender, remove ham hocks. Place about half of soup in blender and puree; return to saucepan. Stir in sherry. Ladle soup into bowls and top with mounds of rice.