Mexican Black Bean Soup
Ingredients

• 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)

Directions
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.