Black Bean Soup

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.