Black Bean Soup With Sherry

• 3 Tbs. extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 medium green bell pepper, stemmed, seeded, and finely chopped
• 3 medium cloves garlic, finely chopped
• 2 cups lower-salt chicken broth
• Two 15-1/2-oz. cans black beans, including liquid
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1 Tbs. tomato paste
• 1/4 cup dry sherry, preferably fino
• Kosher salt and freshly ground black pepper

1. Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes.
2. Meanwhile, puree the chicken broth with one can of black beans and bean liquid in a blender.
3. Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean puree and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.

extravirgin olive oil, yellow onion, green bell pepper, cloves garlic, lowersalt, black beans, ground cumin, oregano, tomato paste, dry sherry, kosher salt

Taken from www.epicurious.com/recipes/member/views/black-bean-soup-with-sherry-50126779 (may not work)