Cuban Black Bean Soup

Makes 4 servings

Ingredients

1. 1 tablespoon olive oil
2. 2 onions, chopped
3. 1 celery rib, chopped
4. 2 garlic cloves, chopped
5. 2 teaspoons dry mustard
6. 3 cans (16 oz each) black beans
7. 1 teaspoon honey
8. 3 cups vegetable or defatted lower-sodium chicken broth
9. 2 teaspoons dry sherry
10. 1/2 teaspoon liquid hot pepper sauce
11. salt and black pepper to taste
12. 1 cup chopped tomato
13. 1 cup nonfat plain yogurt
14. 1/2 cup chopped cilantro
    

Directions

1. In a large, heavy saucepan, heat the oil over medium heat. Add the onion, celery and garlic and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Stir in the mustard and cook for 1 minute.
2. Add the beans, honey, and 3 cups of broth (or water) to the pot. Bring to a boil, reduce the heat to medium-low, and simmer uncovered until the vegetables are very tender and the liquid is somewhat reduced, about 20 minutes.
3. Puree the soup base in a food processor or blender, in batches if necessary, until smooth. Return the puree to the cooking pot, and simmer over medium heat until heated through, about 5 minutes. The soup should be quite thick but not so thick that it mounds on a spoon. Add more liquid to thin if necessary. (This recipe can be made 3 days ahead and refrigerated or frozen. Reheat before serving.
4. Stir in the optional sherry and season with the hot pepper sauce, and salt and pepper to taste. Serve the tomato, onion, yogurt and cilantro at the table as garnishes (don't forget the salt, pepper and hot sauce as well!).

Notes

1. Vegetarian dish if done without chicken broth, vegan without the yogurt