2 c. dried black beans
Ham bone
2 med. onions
1 c. chopped celery with leaves
1/2 c. chopped carrots
1/4 c. chopped parsley
2 bay leaves
1 1/2 tsp. salt
1/4 tsp. ground pepper
1 clove garlic
1/4 tsp. thyme
3 tbsp. butter
2 tbsp. flour
1/2 c. Madeira
2 tbsp. vinegar

Wash beans. Cover with water and soak overnight. Drain and save liquid; add liquid enough to make 10 cups. Add beans and ham bone. Simmer covered 2 1/2 to 3 hours. Add vegetables and simmer 1/2 hour. Add spices. Discard bone. Pour soup in blender to blend. Chill soup and remove fat. Melt 3 tablespoons butter in small pan. Add 2 tablespoons flour and a little soup. Cook and stir until it boils, then stir into reheated soup. Add 1/2 cup Madeira and 2 tablespoons vinegar. Garnish with grated hard-boiled eggs.