Black Bean Soup A

Black Bean Soup

INGREDIENTS:

1 onion, chopped
1 carrot, grated
2 Tablespoons vegetable oil
3 (15-ounce) cans black beans
3 to 4 cups chicken broth
1 cup salsa
1/2 cup sherry
1 (11-ounce) can tomatoes with green chiles
1 Tablespoon cumin
1 Tablespoon chili powder
Juice of 1 lime
Chopped fresh cilantro to taste

TO PREPARE:

Saute the onion and carrot in the oil in a large saucepan for 10 to 15 minutes or until tender. Process 1 can of the undrained beans with 1 cup of the broth in a blender until pureed. Add the puree to the onion mixture and mix well. Process another can of the undrained beans and another cup of the broth in the blender until pureed and add to the onion mixture.
Stir in the remaining can of undrained beans, remaining broth, salsa, sherry, undrained tomatoes, cumin and chili powder into the bean puree. Bring to a boil; reduce the heat. Simmer for 20 minutes, stirring occasionally. Stir in the lime juice and cilantro. Ladle into soup bowls and garnish with sour cream and chopped green onion tops.

SERVES: 6 -