Serves: 8
Total Calories: 49
1. Prepare the black beans. Then, heat the oil in a large skillet and cook the onion over medium heat until it begins to brown, about 5 minutes. Add the remaining ingredients, except the sherry, and cook, stirring, 5 minutes.
2. Add the mixture to the beans and simmer 20 minutes to blend the flavors. Purée the soup in batches in a blender or food processor. Return the soup to the pan and bring to a boil, stirring frequently. Adjust salt. Shortly before serving, stir in the sherry. Serve hot with the lime wedges.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Black Bean Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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