Black Bean Soup

• 2 c. black beans
• 2 stalks of celery, finely chopped
• 1 large onion, finely chopped
• 1/2 stick butter
• 1 1/2 T. flour
• 1 c. chopped ham
• 3 sliced leeks
• 2 bay leaves
• 1 1/2 t. salt
• 1/4 t. black pepper
• 2 boiled eggs, chopped

1. Pick over and wash beans.
2. Soak overnight in cold water to cover then drain.
3. Add 2 1/2 qts. water, cook over low heat about 1 1/2 hours.
4. In soup kettle, saute celery and onion in butter until tender. Blend in flour cook 1 minute.
5. Stir into beans gradually.
6. Add to this mixture the remaining ingredients.
7. Simmer about 3-4 hours.
8. Remove from heat, discard bay leaves.
9. If desired, add 1/2 c. Madeira.
10. When serving float a very thin slice of lemon on top of bowl of soup (optional).

black beans, stalks of celery, onion, butter, flour, ham, leeks, bay leaves, salt, black pepper, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36432 (may not work)