Kemp's Vegetarian Black Bean Soup With Sherry & Lime
- Ready In:
- Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the puréed beans to a 2 1/2 - 3-quart heavy saucepan.
- Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.
- Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
- 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.
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This was a delicious soup. I did use Recipe #512333 for the black beans, however I added all of the ingredients listed under the Add When Reheating heading (except subbing red wine vinegar for balsamic vinegar). So when I made the soup I did not add additional sherry which I think was a good decision. I used dry sherry as that was what I had on hand. Thanks for sharing. Made for Spring PAC 2014.