Black Bean Soup

Ingredients

For the soup:

• 1 12-ounce package of dried black beans
• 1 49.5-ounce can of chicken stock
• 1 medium onion, quartered
• 2-3 carrots, cut into chunks
• 2 shakes garlic powder

For the additions:

• 0.5 tsp freshly ground black pepper
• 0.25 tsp dry mustard
• 0.25 tsp cayenne pepper
• 0.5 cup dry sherry
• 1 lb ham, diced into small pieces

Directions

1. Rinse beans; put into a large kettle or dutch oven with soup stock, onion, garlic powder, and carrots.
2. Bring to a boil; reduce heat to simmer until everything is soft, but you can continue to simmer for several hours if convenient. Stir occasionally.
3. Mill in food mill or food processor, and return to kettle.
4. Add the additions (spices, sherry, and ham).
5. Stir and continue to simmer until all ingredients are heated.

Serves 8, generously. May be garnished with thin sliced hard boiled eggs and thin sliced lemon, or with bits of alligator pear.

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