Big League Black Bean Soup

Description
Makes 6 (1-1/3 cup) servings

Ingredients

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

Directions
Reserve 1 cup black beans. Puree remaining beans with water in electric blender or food processor; set aside.

Cook onion, celery, and carrots in oil in Dutch oven over medium-high heat until tender crisp. Add broth, chiles, pepper and whole and pureed beans. Simmer uncovered 10 to 15 minutes.

Remove from heat; stir in sherry. Top each serving with 1/2 cup rice. Garnish with green onions and tomato.