Black Bean Soup

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.

2 quarts total 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.

3-4 hours

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.