Kemp'S Vegetarian Black Bean Soup With Sherry & Lime

1. 1

   Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the pureed beans to a 2 1/2 - 3-quart heavy saucepan.

2. 2

   Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.

3. 3

   Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.

4. 4

   Note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.

* Per serving · 4 servings · Values may vary.

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