1 gal. water
1 1/2 c. black beans, soaked in 2 qt. water overnight & drained
1 lb. bacon, chopped or a ham bone or hock
1 tsp. dried, crushed red pepper flakes
Salt & pepper to taste
2 cloves garlic, crushed
Pinch of oregano
2 yellow onions, peeled & chopped
1 tbsp. prepared mustard
Handful of chopped parsley
Handful of chopped celery

Add fresh water to beans. Simmer for 5 hours. Add the remaining ingredients. Simmer for another 2 hours. Watch that you don't burn this great soup. Serves 10-12.