Black Bean Soup

Ingredients

• 1 cup dry black beans
• 1 cup chopped onion
• 1 cup chopped celery
• 4 cloves garlic, minced
• 2 tablespoons cooking oil
• 4 cups chicken broth (see recipe or tip, page 373)
• 1 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon ground red pepper
• 3/4 pound fully cooked smoked turkey sausage or Polish sausage, chopped
• 3 tablespoons dry sherry (optional)

Instructions

1. Rinse beans. In a large saucepan combine beans and 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, skip boiling the water and soak beans overnight in a covered pan.) Drain and rinse beans.
2. In a large saucepan or Dutch oven cook onion, celery, and garlic in hot oil till tender. Add beans, chicken broth, coriander, salt, and red pepper. Bring to boiling; reduce heat. Cover and simmer for 1 to 1 1/2 hours or till beans are tender.
3. If desired, mash beans slightly with a potato masher. Stir in sausage and, if desired, dry sherry. Cook 2 to 3 minutes more or till heated through. If desired, garnish with dairy sour cream, shredded Monterey Jack cheese, or snipped parsley.