Black Bean Soup (Vegan)

• 3 cups black beans sorted and rinsed
• 6 cups water
• 7 cups stock
• 1 can tomatoes including liquid, cut in pieces
• 2 cups celery chopped
• 1 each carrots large chopped
• 1 each onions large chopped
• 4 each garlic cloves large minced
• 2 each bay leaves
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon marjoram
• 1 1/2 tablespoons lemon juice
• 5 1/2 tablespoons sherry

1. Soak the black beans in the 6 cups of water overnight in a large pot.
2. Drain the soaking water and refill soup pot with the 7 cups of ff chicken broth (you can also use vegetable broth) then add and cook for 2 to 2 1/2 hours until beans are soft the tomatoes, celery, carrot, onion, garlic, bay leaves, oregano, basil, marjoram then add the lemon juice, sherry and apple cider vinegar to taste for a sharper flavor.
3. Salt and pepper to taste.
4. Now I have not tried this yet but I think that I would add the tomatoes after the beans were soft.
5. Then remove the bay leaves and blend soup in food processor or blender.
6. Return to soup pot and reheat and serve garnishing each bowl with 1/2- 1 tablespoon of nonfat sour cream and 1/2 teaspoon chives or green onion tops.

black beans, water, stock, tomatoes including liquid, celery, carrots, onions, garlic, bay leaves, basil, oregano, marjoram, lemon juice, sherry

Taken from recipeland.com/recipe/v/black-bean-soup-vegan-5326 (may not work)