Black Bean Soup

In a large, heavy saucepan, bring beans and 2 quarts of water to a boil.

Boil briskly 2 minutes, then remove from heat and let stand, covered, for 1 hour.

In a 5-quart Dutch oven, heat oil and saute onions, celery, carrot and garlic until soft, but not browned.

Add remaining 1 quart of water, parsley, cayenne pepper, cloves, mustard and beans (with their liquid).

Bring to a boil, cover, reduce heat and simmer for about 3 hours.

Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor; process until smooth.

Return purée to Dutch oven.

Reheat soup over medium heat.

Stir in sherry. Garnish with nonfat plain yogurt and cilantro.

Makes eight 1-cup servings.