Black Bean Soup

Soak the black beans in the 6 cups of water overnight in a large pot. Drain the soaking water and refill soup pot with the 7 cups of fat free chicken broth (you can also use vegetable broth) the add and cook for 2-2 1/2 hours until beans are soft the tomatoes, celery, carrot, onion, garlic, bay leaves, oregano, basil, marjoram then add the lemon juice, sherry and apple cider vinegar to taste for a sharper flavor. Salt and pepper to taste. Add the tomatoes after the beans are soft. Then remove the bay leaves and blend soup in food processor or blender. Return to soup pot and reheat and serve garnishing each bowl with 1/2- 1 Tbsp of nonfat sour cream and 1/2 teaspoon chives or green onion tops.