Red Bean Soup

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2 tablespoons vegetable oil

1 1/2 cups chopped onions

1/2 cup chopped celery

1/2 cup chopped bell peppers

1 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon freshly ground black pepper

4 bay leaves

2 quarts chicken or beef stock or canned low-sodium chicken or beef broth

4 cups cooked red beans, pureed in a food processor

1/4 cup dry sherry

1/2 cup chopped green onions

1/4 cup chopped parsley leaves

1/2 teaspoon hot sauce (recommended: Tabasco)