Sherried Black Bean Soup

Cooking Instructions:

  • 2 16-ounce cans black beans, drained
  • 1 1/2 cups water
  • 1 medium onion, chopped
  • 1 cup sliced celery
  • 1 cup diced carrots
  • 1 tablespoon olive oil
  • 2 cups chicken broth
  • 1 4-ounce can diced green chilies, drained
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon dry sherry
  • 3 cups hot cooked Lundberg Long Grain Brown Rice
  • 1/2 cup sliced green onions for garnish
  • 1/2 cup finely chopped tomato for garnish

    Reserve 1 cup black beans. Puree remaining beans with water in electric blender or food processor; set aside.

    Cook onion, celery and carrots in oil in Dutch oven over medium-high heat until tender crisp. Add broth, chilies, pepper and whole and pureed beans. Simmer uncovered 10 to 15 minutes. Remove from heat; stir in sherry. Top each serving with 1/2 cup rice. Garnish with green onions and tomato. Makes 6 servings.