Title: Black bean soup
 Categories: Soups
      Yield: 20 Servings
 
      2 lb Black beans
    1/2 c  Sunflower oil
    1/2 lb Bacon
    1/2 lb Diced ham
      8 ea Onions, chopped
      7 ea Cloves garlic, minced
      7 ea Stalks celery, chopped
      3 c  Uncooked brown rice
    1/2 ts Cayenne
      1 tb Vegetable seasoning salt
      4 ts Ground cumin
      6 qt Chicken broth
    1/4 c  White wine
      1 c  Sherry
 
  Use 6 qts chicken broth OR 3 ea bouillon cubes AND 6 qt of water. Wash
  black beans, cover with water and allow to soak overnight; rinse;
  drain; set aside.  Pour oil into large soup pot.  Add bacon, ham,
  onion, garlic and celery.  Cook at high simmer until vegetables are
  soft, about 30 minutes.  Add beans, rice, seasonings, and broth to
  soup pot. Bring to a boil; reduce heat, cover and simmer 2 1/2 to 3
  hours. Let soup cool; put through blender a little at a time until
  smooth. Return to soup pot; reheat on low about 45 minutes, adding
  wine and sherry. Ladle into bowls. Serves 20