1 pkg. black beans
15 oz. can whole tomatoes
1 ham hock
1 bay leaf
1/2 c. chopped onion
1/2 c. chopped celery and leaves
3/4 c. grated carrot
1 clove garlic, crushed
1 tsp. sugar
2 tbsp. butter

Put beans in bowl. Cover with water. Soak beans overnight in refrigerator.

In morning, drain water and rinse until clear. Place beans in large pot, add water to cover, tomatoes, and bay leaf. Cook, covered, over medium heat until boiling. Then simmer 3 hours or until tender.

When slightly cooled, remove ham hock bone and bay leaf, and pour into a blender. Add balance of ingredients and blend until smooth. Return soup to pan and simmer 10 minutes or longer. Serve topped with grated Cheddar cheese, salsa, chopped green onion, if desired.