Preparation

1. Rinse the beans and sort to remove any debris.
2. In a large soup pot, cover the beans with cold water approximately 2 inches above the level of the beans and bring to a boil. Reduce the heat and cook for 2 minutes. Remove from heat and allow to sit for 1 hour while you prepare the remaining ingredients.
3. Drain beans in colander, rinse and set aside.
4. In the same pot warm the olive oil over medium heat and add onion. Saute until soft and translucent 5 - 8 minutes. Add garlic, celery, carrots, bell pepper and jalapeno peppers and cook for an additional 5 minutes, stirring often.
5. Add tomato paste, cumin, chipotle or smoked paprika, thyme and bay leaf. Stir to combine all ingredients.
6. Return beans to the pot and pour in the broth. Bring to a boil, reduce to a slow simmer and cook, stirring occasionally until beans are very tender, about 3 hours. Remove bay leaf and partially puree soup with an immersion blender for a chunky soup or allow to cool and puree in an upright blender for a smoother result. Taste and adjust seasoning with salt and pepper as desired. Stir in sherry if desired. When ready to serve, garnish with cilantro leaves and sliced scallions. Tastes great with a squeeze of lime too! Other optional garnishes: diced radishes, avocado, crushed tortilla chips, a bit of crumbled Mexican cheese or sour cream.
7. Notes: This soup freezes well!
8. Serving Ideas: Feel free to enhance soup with these optional garnishes: chopped fresh cilantro leaves, sliced scallions, diced avocado, and/or chopped radishes. One half cup of dry sherry (not cooking sherry) can also be added.