1 lb. dried black beans
2 tbsp. olive oil
1 lg. onion, diced
2 cloves garlic, crushed
2 carrots, diced
2 tsp. cumin
1 tbsp. thyme
2 (15 oz.) cans chicken broth
1 smoked pork hock
Salt and pepper to taste

Soak black beans in water overnight and throw out bad ones. Heat oil in pan. Saute onion until tender; add beans and all other ingredients. Simmer about 4 hours or until beans are tender. Put about 2 cups of cooked soup in blender and puree. Return to soup (if thicker soup is desired, start with one can of broth and add more as soup cooks).