Black Bean Soup #1

• 2 pounds black beans
• 1/2 cup sunflower oil
• 1/2 pound bacon
• 1/2 pound ham diced
• 8 each onions chopped
• 7 cloves garlic peeled and minced
• 7 each celery stalks chopped with leaves
• 3 cups brown rice uncooked
• 1/2 teaspoon cayenne pepper
• 1 tablespoon vegetable salt
• 4 teaspoons cumin ground
• 1/4 cup white wine
• 1 cup sherry
• 6 quarts chicken broth

1. Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside.
2. Pour oil into large soup pot.
3. Add bacon, ham, onion, garlic and celery.
4. Cook at high simmmer until vegetables are soft, about 30 minutes.
5. Add beans, rice, seasonings, and broth to soup pot.
6. Bring to boil; reduce heat, cover and simmer 2 1/2 to 3 hours.
7. Let soup cool; put through a blender a little at a time until smooth.
8. Return to soup pot; reheat on low about 45 minutes, adding wine andsherry.
9. Ladle into bowls.

black beans, sunflower oil, bacon, ham diced, onions, garlic, celery stalks, brown rice, cayenne pepper, vegetable salt, cumin ground, white wine, sherry, chicken broth

Taken from recipeland.com/recipe/v/black-bean-soup-1-5322 (may not work)