Big League Black Bean Soup

Makes 6 (1⅓ cup) servings

Ingredients

 * 2 x 16-ounce cans black beans, drained
 * 1½ cups water
 * 1 medium onion, chopped
 * 1 cup sliced celery
 * 1 cup diced carrots
 * 1 tablespoon olive oil
 * 2 cups chicken broth
 * 1 x 4-ounce can diced green chiles, drained
 * ¼ teaspoon ground black pepper
 * 1 tablespoon dry sherry
 * 3 cups hot cooked brown rice
 * ½ cup sliced green onions for garnish
 * ½ cup finely chopped tomato for garnish

Directions

 * 1) Reserve 1 cup black beans.
 * 2) Puree remaining beans with water in electric blender or food processor; set aside.
 * 3) Cook onion, celery, and carrots in oil in Dutch oven over medium-high heat until tender crisp.
 * 4) Add broth, chiles, pepper and whole and puréed beans.
 * 5) Simmer uncovered 10 to 15 minutes.
 * 6) Remove from heat; stir in sherry.
 * 7) Top each serving with ½ cup rice.
 * 8) Garnish with green onions and tomato.