Black Bean Soup

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Ingredients:
1 3/4 cups dried black beans
10 cups water
1 large onion, peeled and chopped
2 carrots, peeled and chopped
2 stalks celery, sliced
1 to 1 1/2-pound meaty ham bone
3 cloves garlic, peeled and minced
2 tsp. ground white pepper
1/2 tsp. ground cumin
1 1/2 tsp. minced fresh oregano
1 1/2 tsp. salt

Garnishes
Minced cilantro
Crumbled crisp bacon
Grated Parmesan cheese
Lime wedges
Salsa

Salsa
2 medium tomatoes, seeded and diced
4 Tbs. minced cilantro
3 serrano chiles, seeded and minced
1 Tbs. lime juice
Salt to taste

Preparation:
Place beans in large pot or Dutch oven. Add 10 cups water, onion, carrots, celery and ham bone. Bring to boil; reduce to simmer. Simmer partly covered for 15 minutes. Add garlic, pepper, cumin, oregano and salt; simmer partially covered for 1 hour, stirring once or twice. Remove and discard ham bone. Purée mixture in small batches in the blender, reserving some of the liquid. Add the reserved liquid to the soup if necessary; you want a thick, smooth consistency. Return mixture to pot and heat through. Add salt and pepper to taste.

Combine salsa ingredients and season to taste.

Serving Suggestion:
Ladle into soup bowls and garnish as desired with any or all of the garnishes.