Black Bean Soup

from Libby DeVoe

From "The Complete Book of Soups and Stews", by Bernard Clayton, Jr. pp. 246.

Ingredients

2 c dried black beans (1 #)

1 ham bone with some meat

2 c cubed ham

3 c water

3 c beef stock

2 Tbs butter

1 medium onion, peeled and chopped

1 carrot, peeled and chopped

1/4 c celery tops, chopped

2 small leeks, about 1 c chopped

1 tomato, seeded and chopped or 1/2 c tomato puree

2 cloves garlic, chopped fine

1/4 tsp dried thyme

1/4 tumeric

1/2 cumin

1 bay leaf

1/2 tsp black pepper

salt to taste (the ham is pretty salty)

Topppings

yogurt

sour cream

green onions

parsley

lemon slices

Directions

1. Combine beans, ham bone, water, and stock in a stock pot. bring to a boil. Cover and lower to a simmer. Simmer for three hours.
2. in a large skillet melt butter over a medium heat. Add onions, celery, carrots, and leeks.
3. Cover and cook until the onions are translucent and the other vegetables are soft. About 10 minutes.
4. Add the vegetables into the soup. 
5. Add tomatoes and spices.
6. Add ham cubes.
7. Cover and simmer for 2 1/2 hours. 
8. Stir frequently.
9. When the beans are soft smash some of them with the back of the spoon to make it creamier. 
10. Serve with yogurt or some sour cream.