From Art Smith's KITCHEN LIFE. Two types of pepper, sweet red bell and fiery jalapeno, conspire to give this rib-sticking soup a mild kick. Speaking of kicks, dry sherry is a traditional flavoring for black bean soup, but you can skip it and still have a great soup. Except for the chicken broth, this soup doesn't have any meat in it. If it strikes your fancy, add some sauteed spicy sausage (a Mexican chorizo would be perfect) or crumbled bacon once the soup has been pureed.

2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, ribs and seeds discarded, chopped
1 jalapeno, ribs and seeds discarded, chopped
2 garlic cloves, minced
Three 15- to 19-ounce cans black beans, drained and rinsed
1 quart reduced-sodium chicken broth
1/3 cup dry sherry, optional (can also substitute red cooking wine)
Salt and freshly ground pepper to taste
Salsa, sour cream, and chopped fresh cilantro for garnish

Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper, and jalapeno. Cook, stirring occasionally, until the vegetables soften, about 3 minutes. Add the garlic and stir until it gives off its aroma, about 1 minute.

Stir in the beans and broth. Bring to a simmer over high heat. Reduce the heat to medium-low and partially cover the pot. Simmer for 30 minutes. During the last 5 minutes, stir in the sherry, if using.

Transfer the soup in batches to a blender and process until smooth. Pour the pureed soup into a large bowl. (If you have an immersible hand blender, you can puree the soup right in the pot.) Season the soup with salt and pepper.

Serve the soup hot. Bass bowls of salsa, sour cream, and cilantro so each person can add whatever toppings he or she likes.

MAKES 6 SERVINGS