Quick Black Bean Soup



1. In a medium heavy saucepan, sauté onion and celery in margarine over medium heat until tender; add garlic and saute 1 minute.

2. Stir in remaining ingredients, except sherry and hard cooked egg; simmer for 15 minutes.

3. Puree in batches in a food processor or blender.

4. Return mixture to saucepan; add sherry and simmer over low heat for several minutes.

5. Garnish each serving with chopped hard cooked egg.