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1
Sort the beans carefully to remove any dirt and debris.
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2
Rinse the beans in cold water and then soak them overnight covered with more, clean, fresh cold water and place in the refrigerator.
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3
Drain any excess water before adding the beans to the soup pot.
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4
In a large soup pot with a heavy bottom, heat the olive oil.
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5
Add the onions, peppers, celery, chili powder, and cumin, and saute over medium heat until the vegetables wilt.
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6
Add the garlic and tomato paste and cook an additional 3 minutes, stirring to make sure you don't burn the tomato or garlic.
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7
Add the water and bring to a boil.
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8
Add the black beans, return to a boil, then lower to a simmer and cook for 2 to 21/2 hours, or until the beans are tender.
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9
Remove from the heat, season with salt and pepper to taste, and allow to cool for half an hour before pureeing in small batches in a blender or food processor.
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10
If you are serving immediately, return the soup to a boil and add 1/4 cup dry sherry.
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11
Cook 2 minutes more.
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12
Ladle into bowls and garnish each with a tablespoon of sour cream and a sprinkling of scallions or chives.
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13
If you are preparing the soup ahead of time, cool thoroughly after blending, transfer to a container with a tightly fitting lid, and store in the refrigerator for up to a week.
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14
Add the sherry after reheating the soup to serve.
