Black Bean Soup - cooking recipe

Ingredients

1 lb. dried black beans
6 c. chicken broth
2 c. water
2 small ham hocks (approximately 8 oz.)
1 bay leaf
1 c. chopped onion
1/2 c. chopped celery
1 1/2 c. chopped green pepper
1 large tomato, peeled and chopped
1 clove garlic, minced
1 (6 oz.) can tomato paste
1/4 tsp. pepper
1/4 tsp. hot sauce
2 jalapeno peppers
2 Tbsp. Worcestershire
lemon slices (optional)

Preparation

Sort and wash beans in 10 to 12 cups water.
Boil beans for 3 minutes.
Remove from heat; cover and let stand 4 hours.
Discard soaking water.
Add broth, 2 cups water, ham hocks and bay leaf. Bring to boil.
Cover; reduce heat and simmer 1 1/2 hours.
Add onion and remaining ingredients, except lemon slices.
Simmer 1 hour.
Remove ham hocks.
Discard bone and fat.
Return ham to soup.
Simmer 1/2 to 1 hour.
Remove bay leaf.
Mash some of the beans against the side of kettle with wooden spoon.
Garnish with lemon slices.