Black Bean Soup

Sort through (to look for rocks) and wash 2 cups dried black beans. Boil beans in 6 cups water for about 1 1/2 hours until nice and tender. You are supposed to keep the beans covered, but to do that I had to turn the heat down and occasionally let out some steam. Once soft, drain the beans.

Meanwhile saute 1 onion, 3 cloves crushed garlic, 2 chopped carrots, and 1 chopped celery. Add in a healthy amount of cumin, some cayenne, and a little salt. Add 3 peeled, seeded and diced tomatoes.

Once the veggies are tender, add to the beans along with 4 cups stock, 2 T sherry, and 2 T tamari (soy sauce is fine). You can also add 1-2 T tomato paste but I didn't have it so left it out.

Simmer for 20-30 minutes and serve with a dallop of Greek yogurt and fresh cilantro. This is good served with corn bread or biscuits!