Black Bean Soup

• 1/4 c. butter, melted
• 2 medium-sized onions, chopped
• 4 stalks celery, chopped
• 2 (16 oz.) cans black beans, undrained
• 2 bouillon cubes, dissolved in 4 c. hot water
• 1 bay leaf
• 1 tsp. dry mustard
• 2 Tbsp. minced parsley
• 1/2 lb. boiled turkey, cut in small pieces
• 2/3 c. dry sherry
• salt and pepper to taste

1. Saute onions and celery in butter.
2. Place onions and celery in 3-quart casserole.
3. In blender, whirl 1 can beans and 1 cup bouillon, then do the same with the second can of beans and another cup of bouillon.
4. When smooth, add to casserole with remaining 2 cups bouillon, bay leaf, mustard, parsley and turkey. Stir well.
5. Bake until beans are tender, approximately 40 minutes. Season with salt and pepper.
6. Add sherry and stir well.
7. Serves 4.

butter, onions, stalks celery, black beans, bouillon cubes, bay leaf, dry mustard, parsley, turkey, sherry, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075783 (may not work)