Black Bean Chili Soup - cooking recipe

Ingredients

2 (1 lb.) pkg. black beans
3 to 5 onions
4 to 5 carrots
1 can whole kernel corn
1 (46 oz.) can College Inn chicken broth
1 c. sweet sherry wine
chili powder, hot red pepper, cumin powder, oregano, etc., to taste

Preparation

Soak beans overnight.
Cook in pressure cooker until tender, not too soft!
Puree 1/2 of beans to make a thick liquid.
Add puree to remainder of whole beans.
Brown onions to taste. Parboil carrots in small chunks.
Add the chicken broth and sherry to the beans.
Add all seasonings, again to taste.
Add carrots and corn to soup stock.
Store overnight.
The next day, reheat and simmer a bit.
Eat!