Title: Coach house black bean soup
 Categories: Soups
      Yield: 8 servings
 
           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