Black Bean Soup

1.5 c dry black beans
1.5 c chopped celery
1.5 c chopped onion
6 cloves garlic
3 Tbsp olive oil
6 c chicken broth
1.5 tsp coriander
1/3 tsp salt
1/4 tsp red pepper
1 lb polish sausage, cut into small slices
3 Tbsp sherry


Soak beans according to package instructions.  Drain and rinse.
In a large pan, cook the celery, onions and garlic in olive oil.
Add beans, broth and spices to the pan and bring to a boil.
Reduce heat, cover and simmer for 90 minutes or until beans are tender.
Mash beans slightly with potato masher.
Stir in sausage and sherry.
Cook 3 minutes until heated through.


(Note:  This can be frozen for later.  Just thaw and heat through.)