---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Black Bean Soup
 Categories: Soups/stews, Beans
      Yield: 20 servings
 
      2 lb Black beans                       1/2 ts Cayenne
    1/2 c  Sunflower oil                       1 tb Mixed vegetable seasoning
    1/2 lb Bacon                               4 ts Ground cumin
    1/2 lb Diced ham                           6 qt Chicken broth (OR
      8    Onions, chopped                     3    Bouillon cubes AND
      7    Cloves garlic, minced               6 qt Of water)
      7    Stalks celery w/leaves,           1/4 c  White wine
           Chopped                             1 c  Sherry
      3 c  Uncooked brown rice            
 
  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.
 
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