Kemp'S Vegetarian Black Bean Soup With Sherry & Lime

• 4 1/2 cups kemp's black beans (use Kemp's Vegetarian Black Beans - 6-Qt Pressure Cooker)
• 1 -2 cup water
• 1 1/2 tablespoons cream sherry (to taste) or 1 1/2 tablespoons medium-dry sherry (to taste)
• 1 tablespoon fresh lime juice (to taste)
• salt, to taste

1. Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the pureed beans to a 2 1/2 - 3-quart heavy saucepan.
2. Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.
3. Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
4. Note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.

kemps black beans, water, cream sherry, lime juice, salt

Taken from www.food.com/recipe/kemps-vegetarian-black-bean-soup-with-sherry-lime-512335 (may not work)