Black Bean Soup - cooking recipe

Ingredients

1 lb. dried black beans, rinsed and drained (liquid reserved)
3 qt. water, divided
1 Tbsp. vegetable oil
2 medium onions, peeled, ends removed and chopped
1 stalk celery with leaves, washed, ends removed and chopped
1 medium carrot, peeled, ends removed and chopped
1 clove garlic, peeled, ends removed and minced or pressed
1/4 c. chopped, fresh parsley
1 tsp. cayenne pepper
1 tsp. cloves
1 tsp. dried mustard
1 c. sherry
1 Tbsp. minced cilantro
1/2 c. nonfat plain yogurt

Preparation

In a large, heavy saucepan, bring beans and 2 quarts of water to a boil.
Boil briskly 2 minutes, then remove from heat and let stand, covered, for 1 hour.
In a 5-quart Dutch oven, heat oil and saute onions, celery, carrot and garlic until soft, but not browned.
Add remaining 1 quart of water, parsley, cayenne pepper, cloves, mustard and beans (with their liquid).
Bring to a boil, cover, reduce heat and simmer for about 3 hours.
Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor; process until smooth.
Return puree to Dutch oven.
Reheat soup over medium heat.
Stir in sherry. Garnish with nonfat plain yogurt and cilantro.
Makes eight 1-cup servings.