Black Bean Soup
|Diced onion||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Water||1 3⁄4 Cup (28 tbs)|
|Drained canned black beans||4 Ounce|
|Chopped carrot||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Instant chicken broth and seasoning mix||1 Teaspoon|
|Bay leaf||1⁄2 Small|
|Dry sherry||1 Tablespoon|
In 1-quart saucepan heat margarine until bubbly and hot; add onion and garlic and saute until onion is softened.
Add water, beans, carrot, celery, broth mix, and bay leaf to saucepan and bring mixture to a boil.
Reduce heat, cover, and cook until vegetables are very soft, about 45 minutes.
Remove from heat and let cool slightly; remove and discard bay leaf.
Pour mixture into blender container and process at low speed until smooth; return soup to saucepan and stir in sherry, salt, and pepper.
Bring to a simmer and let cook until thoroughly heated, about 5 minutes; pour into 2 bowls and sprinkle each portion with half of the chopped egg.