In a large soup pot, bring to a boil. Add drained black beans, bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours. Skim off any froth that rises to the surface.
In a large skillet, heat olive oil until hot, but not smoking. Add onions, carrots, celery, garlic and cumin. Cook until onions are translucent, but not brown, about 5-7 minutes, stirring frequently.
Add this to the soup pot, along with the parsley, turkey and sherry. Simmer, covered, for 2 hours.
Remove the turkey bacon. Use an immersion blender, blender or food processor to puree soup to your liking. If you like some whole beans, puree half the soup, then add back to the soup pot. Season to taste with salt and pepper.