1/4 c. olive oil
4 lg. onions, chopped
4 cloves garlic, minced
3 lg. stalks celery, chopped
1 tbsp. ground cumin
1 lb. dried black beans, sorted of debris & rinsed
1 can (7 oz.) dried green chilies
8 c. regular strength chicken broth
1/2 c. dry sherry
1/4 c. lemon juice
1 1/2 lb. kielbasa (Polish sausage) thinly sliced
Sour cream or unflavored yogurt
Prepared hot red salsa

In oil in a 6-8 quart pan over medium-high heat, cook onions, garlic and celery until very limp, about 20 minutes; stir often. Add cumin and stir for 1 minute. Stir in beans, chilies and broth. Bring to a boil over high heat, then simmer, covered until beans are tender to bite, about 2 1/2 hours. Stir in sherry and lemon juice.

In a blender, whirl half the soup, a portion at a time until smooth. Return to pan. Stir in sausage. Simmer, covered, for 10 minutes more. If made ahead, cool, cover and chill up to 2 days; reheat to serve. Offer sour cream and salsa to add to taste. Makes 4 quarts, 8 servings.