Sherried Black Bean Soup(Serves 6 To 8)

• 1 1/2 c. dried black beans
• 2 medium carrots, peeled and chopped
• 1 c. peeled and chopped fresh pumpkin or hard squash (optional)
• 1 c. chopped celery with leaves
• 1 c. chopped onion
• 2 cloves garlic
• 2 Tbsp. minced fresh parsley
• 8 c. cold water
• 1 Tbsp. ground cumin
• salt and pepper to taste
• 1/2 tsp. minced fresh thyme
• 1 Tbsp. fresh lemon juice
• 1/2 c. dry sherry
• 1/2 c. finely chopped hard-boiled egg white
• 6 very thin lemon slices

1. Place first 9 ingredients in a stock pot over heat; bring to a boil.
2. Reduce heat and simmer for about 2 hours or until beans are very soft.
3. When beans are mushy, add spices, thyme and lemon juice.
4. Cook over low heat and puree in batches in a food processor fitted with a metal blade.
5. Return puree to stockpot and stir in sherry.
6. Adjust seasonings to taste.
7. Cook over low heat for about 5 more minutes or until heated through.
8. Serve immediately and garnish with egg white and lemon slice.

black beans, carrots, fresh pumpkin, celery, onion, garlic, parsley, cold water, ground cumin, salt, thyme, lemon juice, sherry, egg white, lemon slices

Taken from www.cookbooks.com/Recipe-Details.aspx?id=964611 (may not work)