*  Exported from  MasterCook  *
                        COACH HOUSE BLACK BEAN SOUP
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Jim Vorheis
    1       lb           Black beans
    2 1/2   qt           Water
    5                    Strips bacon, cut in small
    2                    Stalks celery, chopped
    2                    Medium-size onions, chopped
    2       tb           Flour
                         Rind and bone from smoked
                         OR 2  smoked ham hocks,
    3       lb           Beef bones
    3                    Sprigs parsley
    2                    Bay leaves
    2                    Cloves garlic, halved
    2                    Carrots, cut in pieces
    2                    Parsnips, chopped
      1/4   ts           Ground pepper
    2       ts           Salt
      3/4   c            Madeira
    2                    Hard cooked eggs
                         Lemon slices, sprinkled
                         -with parsley
   Wash beans, cover with cold water and soak overnight.
   Drain and wash again.  Place them in a casserole and
   add 2 1/2 quarts water. Cover and simmer 90 minutes.
   Cook bacon in heavy kettle for a few minutes. Add
   celery and onion and cook until tender; do not brown.
   Blend in flour and cook, stirring for 1 minute. Add
   ham and beef bones, parsley, bay leaves, garlic,
   carrots, parsnips, pepper, salt and beans with the
   cooking liquid. Cover and simmer over low heat,
   stirring occasionally, for 4 hours. Add more water if
   necessary. Remove bone and ham rind or hocks and blend
   half of the soup in blender.  Remove any meat from ham
   bone or hocks, chop fine and return to soup.  Add
   blended soup. Add wine and chopped eggs. Mix well.
   Garnish with lemon.
   Colorado Cache Cookbook (1978) From the collection of
   Jim Vorheis
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