Kemp'S Vegetarian Black Bean Soup With Sherry & Lime - cooking recipe

Ingredients

4 1/2 cups kemp's black beans (use Kemp's Vegetarian Black Beans - 6-Qt Pressure Cooker)
1 -2 cup water
1 1/2 tablespoons cream sherry (to taste) or 1 1/2 tablespoons medium-dry sherry (to taste)
1 tablespoon fresh lime juice (to taste)
salt, to taste

Preparation

Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the pureed beans to a 2 1/2 - 3-quart heavy saucepan.
Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.
Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
Note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.