1 to 1 1/2 c. dried black beans
1 ham bone or ham meat
5 to 6 c. water
2 med. onions, sliced
4 to 5 stalks celery, sliced
2 to 3 carrots, sliced
1 bay leaf
5 to 6 sprigs parsley & 1 sprig thyme tied together
2 cloves
1/2 tsp. mustard powder
Pinch of cayenne pepper
Stock or milk
2 hard-boiled eggs
4 to 6 slices lemon or 1/2 c. chopped ham croutons

Wash beans in several changes of cold water; cover with cold water and soak overnight; drain. Put beans into large thick pan. Add water and ham bone. Cover pan; cook 2 hours. Add onions, celery, carrots, herbs, cloves, mustard and cayenne. Re-cover pan. Cook another 1 to 1 1/2 hours until beans are tender. Remove bone and herbs. Put soup through fine sieve or blend in electric blender. Reheat soup; if too thick, add enough stock or milk to make good texture. Adjust seasoning. Garnish with eggs, lemons and croutons.