Memory Lane Black Bean Soup - cooking recipe

Ingredients

1 lb dried black beans
6 cups water, for soaking
8 cups water, for cooking
1 large carrot, diced
1 medium onion, diced
2 stalks celery, diced
1 bay leaf
1 teaspoon dried oregano or 1 teaspoon italian seasoning
1/4 cup dry sherry
2 teaspoons salt
black pepper, freshly ground

Preparation

Soak 1 lb. of dried black beans in 6 cups water, either by the quick soak method (boil for 2 minutes, let sit one hour) or overnight.
Drain the beans.
Put them in a soup pot and add 8 cups of water.
Add diced vegetables, bay leaf and oregano or Italian Seasoning.
Bring to a boil, then turn heat to simmer.
Cover and simmer until beans are very soft. This might take 2-plus hours.
Stir from time to time and add water if it needs some.
When beans are very soft, add 1/4 cup sherry, 2 teaspoons salt and black pepper to taste.
Simmer another 15 minutes.
Remove bay leaf.
Puree with a stick blender if you have one, or in container of blender jar. (Safety warning: If you use a blender do not fill more than 1/2 full with hot soup and hold the lid on firmly with one hand to prevent volcanic eruption.)
Garnish with avocado cubes or lemon and serve hot.