Loaded Black Bean Soup

Directions

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 1½ hours.

Place beans and liquid in a food processor or blender and purée until smooth.

Pour the purée 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.