Black Bean Soup II

2 pounds dry black beans
2 tablespoons vegetable oil
1/2 pound bacon
1/2 pound ham, diced
4 onions, chopped
4 garlic cloves, minced
2 cups chopped celery
2 cups uncooked brown rice
1/2 teaspoon cayenne pepper
1 tablespoon Italian seasoning
4 teaspoons ground cumin
12 cups chicken broth
1/4 cup white wine
1 cup sherry

1. Wash dry black beans, cover with water, and allow to soak overnight. Rinse, drain, and set aside.
2. In a kettle, add oil and cook bacon, diced ham, chopped onions, minced garlic cloves, and chopped celery. Cook until the vegetables are soft, about 30 minutes.
3. Add the beans, brown rice, cayenne pepper, italian seasoning, cumin, and chicken broth. Bring to a boil, reduce the heat, cover, and simmer for 2 1/2 to 3 hours.
4. Cool, then process in a blender or food processor, pureeing until smooth. Return to the kettle and heat through stirring in white wine and sherry.

Makes 12 servings.