Get a dose of wonder beans in Black Bean Soup with Sherry

They say beans are good for you.
   That’s partly why I wanted to try Black Bean Soup with Sherry when I saw it in the October/November 2010 issue of Fine Cooking magazine.
   I also wanted to try it because I love, love, love a good bowl of homemade soup, and Fine Cooking recipes usually work like a charm.
   I wasn’t disappointed: This soup was delicious and warming, and gave me a good dose of the wonder that is beans.
   It tasted somewhat like potato soup – nice and earthy.
   The soup warmed up beautifully in the microwave the next day, making it a welcome treat for lunch at work.
   And it’s so incredibly easy to make. One person will be able to whip it up in no time.
   Serve it with some warm bread.
   Onion, green bell pepper, garlic, cumin, dried oregano and tomato paste are cooked in a pot.
   Two cups of chicken broth are pulsed with one 15 ½ oz. can of black beans in a blender, and the resulting purée and another 15 ½ oz can of beans are added to the pot and simmered.
   Stir in dry sherry and serve.

Another great soup: Zucchini-Basil Soup

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