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.