Black Bean Soup

• 1 lb. dried black beans, rinsed and drained (liquid reserved)
• 3 qt. water, divided
• 1 Tbsp. vegetable oil
• 2 medium onions, peeled, ends removed and chopped
• 1 stalk celery with leaves, washed, ends removed and chopped
• 1 medium carrot, peeled, ends removed and chopped
• 1 clove garlic, peeled, ends removed and minced or pressed
• 1/4 c. chopped, fresh parsley
• 1 tsp. cayenne pepper
• 1 tsp. cloves
• 1 tsp. dried mustard
• 1 c. sherry
• 1 Tbsp. minced cilantro
• 1/2 c. nonfat plain yogurt

1. In a large, heavy saucepan, bring beans and 2 quarts of water to a boil.
2. Boil briskly 2 minutes, then remove from heat and let stand, covered, for 1 hour.
3. In a 5-quart Dutch oven, heat oil and saute onions, celery, carrot and garlic until soft, but not browned.
4. Add remaining 1 quart of water, parsley, cayenne pepper, cloves, mustard and beans (with their liquid).
5. Bring to a boil, cover, reduce heat and simmer for about 3 hours.
6. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor; process until smooth.
7. Return puree to Dutch oven.
8. Reheat soup over medium heat.
9. Stir in sherry. Garnish with nonfat plain yogurt and cilantro.
10. Makes eight 1-cup servings.

black beans, water, vegetable oil, onions, celery, carrot, clove garlic, parsley, cayenne pepper, cloves, dried mustard, sherry, cilantro, nonfat plain yogurt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=860471 (may not work)