1 lb. dried black beans
2 qts. chicken broth
1/2 lb. ham hocks
2 ribs celery, chopped
1 med. onion, chopped
1 carrot, chopped
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. cranberry juice
2 hard cooked eggs, finely chopped

Rinse beans. Place in 5 quart Dutch oven, add water to cover and soak overnight; (or heat beans and water to boiling, boil 2 minutes and let stand one hour). Drain and discard water. Combine beans, broth, ham hocks, celery, onion, carrot, salt, pepper and 1/2 cup cranberry juice. Heat to boiling, reduce heat and cover and simmer 1 1/2 hours or until beans are tender. Discard ham hocks. Puree mixture about 2 cups at a time in blender or food processor. Add remaining cranberry juice and ladle into bowls. Top with egg.