4 thick slices bacon (chopped)
2 stalks celery (chopped)
3 onions (chopped)
1 lb. black beans (soaked overnight and drained)
1 ham bone
2 bay leaves
2 cloves garlic (pressed)
1/2 tsp. cayenne pepper
2 cans beef broth
6 cans water
Salt and pepper to taste
8 lemon slices for garnish

In a heavy saucepan, saute bacon pieces until lightly browned. Add celery and onions and saute for 3 minutes without browning. Add remaining ingredients. Combine well and bring to a boil.

Simmer low about 2 1/2 hours, stirring occasionally. Remove meat from bone and discard bone. Cool the soup. Put through blender. Reheat and serve with lemon slices on top.