Black Bean Soup

• 2 cups dried black beans, washed
• 8 cups water
• 14 cup olive oil
• 2 large onions, finely chopped
• 8 cloves garlic, minced (or to taste)
• 1 teaspoon minced chili or 1 teaspoon hot sauce (to taste)
• 2 teaspoons salt
• 6 cups chicken stock (could substitute veggie if you wanted a vegetarian soup)
• sour cream
• chopped parsley or cilantro or chili, for garnish
• 8 dashes sherry wine (one per person) (optional)

1. Bring water& beans to a boil over high heat.
2. Reduce heat to a simmer& cook till beans are soft, about 1 hour.
3. In another saucepan, heat oil,& cook onions until light brown, about 15 minutes.
4. Add garlic, chili& salt, cook 4 minutes or so to release fragrance.
5. Add black beans, liquid& stock; bring to boil& simmer for about 30 minutes.
6. Use blender to puree the soup (I only puree some of the soup, so it remains chunky).
7. Ladle into bowls, stir in a small splash of sherry (if desired, it balances well with the bean flavour)& garnish with a dollop of sour cream& some chopped herbs.

black beans, water, olive oil, onions, garlic, chili, salt, chicken, sour cream, parsley, sherry wine

Taken from www.food.com/recipe/black-bean-soup-50912 (may not work)