Black Bean Soup I

Ingredients
2 lbs. dried black beans

2 ham bone (or 1 lb. salt pork, chopped into match sticks)

4 med. onions, chopped

2 carrot, chopped

2 stalk celery, chopped

2 or 3 cloves garlic, crushed

2 bay leaf or laurel leaf

1/2 c. wine vinegar (optional)

Salt and freshly ground pepper to taste

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. Puree half of the beans and add the rest. Add vinegar, if desired. Add more water or stock if too thick. Remove bones or bay leaf. Top with a spoonful of sour cream (optional) or a dusting of chili powder, serve garnished with a sieved hard boiled egg or finely chopped green onions.

Makes 12 servings.

NOTE: You can make half the recipe. Wonderful on a cold day.