Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  margarine
  2        tablespoons  diced onion
  1                     garlic clove -- chopped
  1 3/4           cups  water
  4             ounces  drained canned black beans -- (turtle)
     1/4           cup  each: carrot and celery -- chopped
  1             packet  instant chicken broth and seasoning mix
     1/2         small  bay leaf
  1         tablespoon  dry sherry
  1               dash  each: salt and pepper
  1                     egg hard cooked -- chopped

Preparation:

In a 1 quart saucepan heat margarine until bubbly and hot: add onion and garlic and saute until onion is softened. Add water, beans, carrot, celery, broth mix, and bay leaf to saucepan and bring mixture to a boil. Reduce heat, cover, and cook until vegetables are very soft, about 45 minutes. Remove from heat and let cool slightly; remove and discard bay leaf. Pour mixture into blender container and process at low speed until smooth; return soup to saucepan and stir in sherry, salt and pepper. Bring to a simmer and let cook until thoroughly heated, about 5 minutes; pour into 2 bowls and sprinkle each portion with half of the chopped egg.

Nutritional Information:

48 Calories (kcal); 4g Total Fat; (82% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 52mg Sodium