1 pkg. dried black beans
2 lg. ham hocks
3 cans chicken broth
1 lg. onion, chopped
3 stalks celery, chopped
1 tbsp. olive oil
3 carrots, chopped
4 cloves garlic, crushed
1 bay leaf
Juice of 1 lemon
Additional ham or smoked pork chop, cut into pieces
1 1/2 tsp. dried oregano
Sour cream (optional)

Rinse beans and place in Dutch oven. Add 2 cans chicken broth; bring to a boil for 1 or 2 minutes. Remove from heat. Cover and let sit for 1 hour. Add ham hocks; return to heat and simmer for about 2 hours adding additional stock as necessary.

Saute onion, carrot, celery and garlic in olive oil until soft, about 8 minutes. Add to soup along with bay leaf and oregano. Simmer for another hour or so. Remove ham hocks. Let cool. Remove meat from bones and add to soup.

If you like more meat in your soup, the additional pieces of ham or pork may be added at this time and simmer for another 30 minutes.

Before serving, stir in lemon juice. Ladle soup into bowls. Garnish with a dollop of sour cream or plain yogurt. Makes 4-6 servings.