BLACK BEAN SOUP

INGREDIENTS

2 onions (chopped) 2 cloves garlic (minced) 3 tablespoons butter 1 pound black beans (soaked overnight and then drained) 1 ham bone (cracked) 1 stalk celery (chopped) 1 bay leaf 1/2 cup sherry, or dry white wine salt and pepper, to taste



HOW TO MAKE

Saute the onions and garlic in butter until they become transparent. Then combine with the beans, hame bone, celery, bay leaf, and 2 quarts water in the Crock Pot.

Cook on high (covered) for 2 hours and then on low for 8 to 10 hours.

Remove the ham bone and bay leaf. Puree the soup and then return it to the pot.

Add the sherry and the salt and pepper and heat through.

Serve in soup bowls and garnished with chopped hard-boiled eggs, parsley, and lemon slices.