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.