Cuban Black Bean Soup
|Olive oil||1 Tablespoon|
|Celery rib with leaves||2 Medium, chopped|
|Onion||1 Large, chopped|
|Green bell pepper||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Spanish paprika||1 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Canned black beans||38 Ounce, drained, rinsed (2 Cans Of 19 Ounce Each)|
|Water||2 Cup (32 tbs)|
|Vegetable broth||1 Cup (16 tbs)|
|Dry sherry||2 Tablespoon|
|Lime juice||2 Tablespoon|
Heat the oil in a Dutch oven over medium heat.
Add the celery, onion, bell pepper, and garlic and cook, stirring frequently, for 8 minutes, or until tender.
Stir in the paprika, salt, and black pepper.
Add the beans, water, and broth and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 20 minutes to blend the flavors.
Working in batches, puree the soup in a food processor or blender until smooth.
Return the soup to the pot and reheat if necessary.