Black Bean Soup

-adapted from Fannie Farmer, 13th edition

note: Crock Pot! and add carrots

2 cups dried black beans
water
1 onion, sliced
2 stalks celery, chopped
1 ham bone
1.5 c cooked ham chunks
1.5 t dry mustard
2 T lemon juice
salt to taste

Soak and drain the beans. Add enough water to make 2 quarts and cook with onion, celery, ham bone for 3-4 hours or until beans are soft. Remove ham bone and puree or beat by hand. Add cooked ham. Season with remaining ingredients.