BLACK BEAN SOUP

1 lb dried black beans, soaked in water overnight
(or if you are making it last minute use 4 cans of black beans, drained but not rinsed
1/4 cup olive oil

1/4 lb bacon
1/4 lb Ham hocks or use you can use a left over ham bone from leftover baked ham (this can be stored in the freezer if you don't want to use it right away)
4 medium sized onions, chopped
4 cloves of garlic
3 stalks of celery including leaves
1/4 tsp ground red pepper
2 tsp cumin
12 cups of chicken broth or 2 of the large 49 1/2 oz cans
1/8 cup red wine vinegar (mom says this is the secret to it, don't skip)

Cook bacon in a separate pan until juicy (not crispy). This is just to render off some of the fat. Remove the bacon from the fat and set aside. Heat oil in large pot. It will need to be large enough to add the ham bone and still hold all the liquid. Cook celery, onion and garlic until they're soft. Add drained beans, chicken stock, pepper cumin ham hock and bacon. Bring everything to a boil then let simmer on low few hours, stirring occasionally. Remove the ham hock and set out to cool. When they have cooled enough to work with and not burn your fingers, pull the meat off the bone and return the meat to the pot. Add red wine vinegar. Stir to combine.

This is great served with cornbread. I like to top it with low-fat sour cream. You can also use salsa, cilantro and fresh diced tomatoes.