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Black Bean Soup 3
1 lb. dried black beans
1 ham bone (or 1/2 lb. salt pork,
chopped into match sticks)
2 med. onions, chopped
1 carrot, chopped
1 stalk celery, chopped
1 or 2 cloves garlic, crushed
1 1/2 tsp. salt
1 tsp. pepper
1 bay leaf or laurel leaf
1/4 c. wine vinegar (optional)
Instructions
Wash the beans and pick out rocks. Place beans with all ingredients (except vinegar) in 3 quarts of water in heavy pot. Bring to a boil and simmer 1 1/2 to 2 hours, until beans "lose their shape". Puree. Add vinegar, if desired. Add more water or stock if too thick. Remove bones or bay leaf. Top with a spoonful of sour cream or a dusting of chili powder, Or, serve garnished with a sieved hard boiled egg, finely chopped green onions or a lemon slice. .
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