Coach House Black Bean Soup

Servings: 8
Ingredients:

Jim Vorheis
1 lb Black beans
2 1/2 qt Water
5    Strips bacon, cut in small
-pieces
2    Stalks celery, chopped
2    Medium-size onions, chopped
2 tb Flour
Rind and bone from smoked
-ham
OR 2  smoked ham hocks,
-split
3 lb Beef bones
3    Sprigs parsley
2    Bay leaves
2    Cloves garlic, halved
2    Carrots, cut in pieces
2    Parsnips, chopped
1/4 ts Ground pepper
2 ts Salt
3/4 c  Madeira
2    Hard cooked eggs
Lemon slices, sprinkled
-with parsley

Wash beans, cover with cold water and soak overnight. Drain and wash
again. Place them in a casserole and add 2 1/2 quarts water. Cover and
simmer 90 minutes. Cook bacon in heavy kettle for a few minutes. Add
celery and onion and cook until tender; do not brown. Blend in flour and
cook, stirring for 1 minute. Add ham and beef bones, parsley, bay leaves,
garlic, carrots, parsnips, pepper, salt and beans with the cooking liquid.
Cover and simmer over low heat, stirring occasionally, for 4 hours. Add
more water if necessary. Remove bone and ham rind or hocks and blend half
of the soup in blender. Remove any meat from ham bone or hocks, chop fine
and return to soup. Add blended soup. Add wine and chopped eggs. Mix well.
Garnish with lemon.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis