Mexican Black Bean Soup Recipe

• 1 Pound dried black beans
• 1/4 Pound diced ham
• 4 Onions, chopped
• 4 Garlic cloves, minced
• 1/4 Cup olive oil
• 1/4 Pound bacon
• 3 Stalks celery including leaves, chopped
• 3 Quarts chicken broth
• 1-1/2 Cups uncooked brown rice
• 1/4 Cup dry white wine
• 1/2 Cup dry sherry
• 1 tsp Cayenne pepper
• 2 tsp Ground cumin

• Wash black beans, and soak in water overnight.
• Rinse and drain.
• Pour oil in a soup pot.
• Add the bacon, ham, onion, garlic and celery.
• Simmer for about 30 minutes till vegetables are soft.
• Combine beans, rice, peeper, cumin, and broth with it.
• Bring to boil.
• Now reduce heat and cover it, simmer 2-1/2 to 3 hours.
• Pulverize in a blender when cool, till smooth.
• Pour again into the soup pot.
• Add wine and sherry and reheat on low for about 45 minutes.
• Mexican Black Bean Soup is ready to serve.