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Black Bean Soup with Rice and Sherry

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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cover beans with water.
  2. Soak overnight.
  3. Drain beans and place in large stockpot with bay leaf.
  4. Add onion, carrot, parsley, garlic, thyme, vegetable broth; bring to boil.
  5. Reduce heat; simmer, covered, 6 to 8 hours.
  6. Puree remaining bean mixture in food processor or blender.
  7. Add to liquid and continue cooking, uncovered, for 2 hours.
  8. Season with salt and pepper, if desired.
  9. Pour soup into bowls.
  10. Garnish with rice, sherry.

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