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Black Bean Soup

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

Instructions:

Saute onions and garlic in butter until transparent. combine with beans, hame bone, celery, bay leaf, and 2 quarts water in the crockpot. 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.
Serves 6.