Black Bean Soup    No. 1978                            Yields 8 Cups
 
      2 Cups      Dried Black Beans      1 1/2 tsp       Dry Mustard
      1           Onion, Sliced              2 Tbls      Lemon Juice
      2 Stalks    Celery, Chopped              -         Salt to taste
      1           Ham Bone                     -         Pepper, Ground
  1 1/2 Cups      Cooked Ham Chunks
 
 Soak the beans overnight in water to cover.
 Drain.
 Reserve the soaking liquid.
 Add water, if needed, to make 2 quarts total (for 8 cups of soup, adjust as
 required).
 Put the beans and water in a large soup pot.
 Add the onion, celery and ham bone.
 Bring to a boil.
 Reduce heat.
 Simmer, partially covered, until the beans are soft (3-4 hours), adding more
 water as needed to replace any which evaporates.
 Remove the ham bone.
 Puree in a blender or food processor.
 Add the cooked ham.
 Reheat.
 Season with mustard, lemon juice, salt and a generous amount of pepper.
 Serve with a tablespoon of hot cooked rice and a sprinkling of chopped onion
 per serving or with a thin slice of lemon and several slices of hard cooked
 egg per serving.