BLACK BEAN SOUP WITH SHERRY
Ingredients
3 tbls extra-virgin olive oil
1 large yellow onion, finely chopped
3 medium cloves garlic, finely chopped
2 cups organic chicken broth (we like Pacific brand)
Two 15-1/2-oz. cans black beans, including liquid
1 tsp. ground cumin
1 Tbs. tomato paste
1 large tomato, seeded and chopped
1/4 cup dry sherry
1/4 cup sour cream or Greek yogurt
Sea salt
Ground black pepper
Preparation
Heat the oil in a heavy pot or Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until onion is translucent. Keep stirring to keep garlic from burning.
Add the cumin and tomato paste, stir and cook for about 2 minutes. Add chicken broth and one can of beans with their liquid. Stir and cook for about 2 minutes. Using a hand held immersion blender, blend contents of the pot until still slightly chunky.
Add the last can of beans with liquid and cook, stirring for 5 minutes. At the very end, stir in the sherry.
Pour into a tureen or bowls; top with sour cream or yogurt and chopped tomatoes. Season lightly with sea salt and pepper and serve with toasted rustic bread that has been rubbed with olive oil and garlic.