Black-Bean Soup with Sherry and Lime

Ingredients

• Water

  Plain, clean water

  ⅜ cup or 89g

• Lime juice

  Raw

  ⅜ tbsp or 6g

• Canned black beans

  Low sodium, drained

  1 ¹¹⁄₁₆ cup or 439g

• White wine

  Alcoholic beverage, table

  ⁵⁄₁₆ fl oz or 8g

• Salt

  Table

  ⅜ dash or 0.1g

Directions

1. Puree the black beans and their liquid in batches in a blender.
2. Transfer the pureed beans to a 2 1/2- to 3-quart heavy saucepan.
3. Stir in the water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to reach the desired consistency.
4. Bring the soup to a simmer over moderate heat, stirring occasionally.
5. Let simmer for 5 minutes, then serve.