Hearty Bean Soup

Description
Makes 8 servings

Ingredients

 * 2 cups dry pinto beans or black beans
 * 1½ quarts chicken broth or ham broth
 * 1 quart water
 * 1½ 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)
 * ¼ cup dry sherry
 * 4 cups hot cooked rice

Directions

 * 1) Wash beans; drain.
 * 2) Place in large saucepan and add cold water to cover; let soak overnight.
 * 3) Or bring to boil, boil for 1 minute, remove from heat, and let stand 1 hour.
 * 4) Drain.
 * 5) Add broth, water, ham hocks, onion, carrots, garlic, hot peppers and salt.
 * 6) Heat to boiling, reduce heat, cover, and simmer about 3 hours, or until beans are very tender.
 * 7) Stir occasionally while cooking; adjust seasonings, if necessary.
 * 8) If more liquid is needed, add boiling broth or water.
 * 9) When beans are tender, remove ham hocks.
 * 10) Place about half of soup in blender and puree; return to saucepan.
 * 11) Stir in sherry.
 * 12) Ladle soup into bowls and top with mounds of rice.