Black Bean Soup with Rice and Sherry

Description
Makes 6 servings

Ingredients

 * 1 cup black beans
 * 1 bay leaf
 * 1 large onion, sliced
 * 1 carrot, sliced
 * 4 sprigs parsley
 * 2 cloves garlic
 * 1 teaspoon ground thyme
 * 6 cups vegetable broth
 * salt and ground black pepper to taste
 * 3 cups cooked rice
 * ½ cup dry sherry

Directions

 * 1) Cover beans with water.
 * 2) Soak overnight.
 * 3) Drain beans and place in large stockpot with bay leaf.
 * 4) Add onion, carrot, parsley, garlic, thyme, vegetable broth; bring to boil.
 * 5) Reduce heat; simmer, covered, 6 to 8 hours.
 * 6) Puree remaining bean mixture in food processor or blender.
 * 7) Add to liquid and continue cooking, uncovered, for 2 hours.
 * 8) Season with salt and pepper, if desired.
 * 9) Pour soup into bowls.
 * 10) Garnish with rice, sherry.