2 lb. black beans, soaked
4 qts. beef broth
1 1/2 tbsp. garlic, minced
1/2 qt. onion, chopped
1/2 c. celery, chopped
1 c. carrots, chopped
1 1/2 tsp. cumin seed
1/2 tsp. thyme
1/2 tsp. black pepper
2 tsp. crushed red pepper
1/2 tsp. salt
1/2 c. sherry
2 tbsp. cooking oil

Bring washed beans and water to boil for 2 minutes. Let stand 1 hour. Drain water and wash beans. Add beef broth and bring to boil, then simmer for 1 hour or until beans are tender. Saute onions and garlic until clear, then add celery and carrots and saute a few minutes more; add to pot with beans. Bring to boil, then simmer for about 30 minutes. Add sherry and simmer for another 15 minutes. Puree soup. If desired, serve over hot brown rice or cooked whole wheat spaghetti. If desired, garnish with chopped green onions. Serves 16.