1. Soak 1 lb. of dried black beans in 6 cups water, either by the quick soak method (boil for 2 minutes, let sit one hour) or overnight. 2. Drain the beans. 3. Put them in a soup pot and add 8 cups of water. 4. Add diced vegetables, bay leaf and oregano or Italian Seasoning. 5. Bring to a boil, then turn heat to simmer. 6. Cover and simmer until beans are very soft. This might take 2-plus hours. 7. Stir from time to time and add water if it needs some. 8. When beans are very soft, add 1/4 cup sherry, 2 teaspoons salt and black pepper to taste. 9. Simmer another 15 minutes. 10. Remove bay leaf. 11. Puree with a stick blender if you have one, or in container of blender jar. (Safety warning: If you use a blender do not fill more than 1/2 full with hot soup and hold the lid on firmly with one hand to prevent volcanic eruption.) 12. Garnish with avocado cubes or lemon and serve hot. ---------------------------------------------------------------------------
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