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Black Bean Soup

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


Sauté onions and garlic in butter until transparent. Combine with beans, ham bone, celery, bay leaf, and 2 quarts water in the slow cooker. Cook on HIGH, covered for 2 hours, then on LOW for 8 to 10 hours.

Remove ham bone and bay leaf. Puree soup and return to pot. Add sherry, salt and pepper and heat through.

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

This recipe yields 6 servings.

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