---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BLACK BEAN SOUP
  Categories: Soups
       Yield: 8 servings
  
       2 c  Dried black beans
       1 md Onion; finely diced
       3 tb Butter or oil
       1 sm Carrot
            - peeled and finely diced
       1    Celery stalk; finely diced
       6 c  Chicken broth
       1    Ham hock
       1 ts Thyme
     1/4 c  Lemon juice
     1/4 c  Dry sherry
            Sour cream
            Chopped fresh dill
  
   THE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of water and
   soak at least 8 hours or up to 10. Or, for a quick-cook method, place beans
   in hot water for 1 hour before continuing with the recipe. Combine onion
   and oil in a 2-quart pot over medium heat on top of the stove and cook,
   stirring occasionally, for 5 minutes. Add the carrot and celery and cook
   another 5 minutes. Add the drained beans, stock, ham hock, thyme. Cover,
   increase heat to high and bring to a boil. Decrease heat to low and cook,
   covered, for 1 1/2 hours. Place beans and liquid in a food processor or
   blender and puree until smooth. Pour the puree back into the pot and add
   lemon juice and sherry. Place a dollop of sour cream in each soup bowl and
   sprinkle with some chopped fresh dill. Pour the piping hot soup at the
   table.
  
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