Black Bean Soup - cooking recipe

Ingredients

1 c. dried black beans, sorted and rinsed
5 1/2 c. chicken broth, defatted
1/3 c. dry sherry or nonalcoholic red wine
1 c. chopped onions
4 cloves garlic, minced
1 carrot, coarsely chopped
2 stalks celery, chopped
1 bay leaf
1 Tbsp. snipped fresh parsley
1 to 1 1/4 tsp. ground cumin
1/2 tsp. pepper
1/4 tsp. liquid smoke
shredded Mozzarella cheese

Preparation

In large pot, combine beans and broth.
Bring to boil; reduce heat, cover and simmer until beans are fork-tender (about 2 hours).
In large skillet, combine sherry or wine, onions and garlic.
Cook and stir until onions are tender.
Add to beans. Add carrots, celery, bay leaf, parsley, cumin, pepper and liquid smoke.
Bring to boil; reduce heat, cover and simmer until vegetables are tender.
Discard bay leaf.
Top with shredded Mozzarella cheese.