Do you have a most excellent black bean soup recipe, or trick?

I had the best black bean soup evr in Mi in a place next to HWY 10 about an hour west of HWY 75. Have never been able to come close. There must be a trick or something. I've read the cookbook recipes and tried them over the years and even went back and asked but they won't tell. Is there a secret or what.Do you have a most excellent black bean soup recipe, or trick?
SUPERB BLACK BEAN SOUP





1/2 c. oil


1/2 lb. bacon, diced


2 lg. ham hocks


8 lg. onions, chopped


8 cloves garlic, minced


6 lg. stalks celery with leaves, chopped


5 c. dried black beans


1/2 tsp. cayenne pepper


4 tsp. ground cumin


1/2 c. vinegar


4 lg. cans (49 1/2 oz.) chicken broth





Heat oil in 10-12 quart pan. Add bacon, onions, garlic and celery. Cook, stirring until vegetables are very soft.


Rinse beans well. Drain and add to pan along with seasonings and broth. Bring to a boil over high heat. Cover and reduce heat; simmer 2 1/2 to 3 hours, or until beans mash easily. Remove ham hocks, shred meat, discarding bones, and add to soup. Skim and discard fat from soup.





Puree soup, a portion at a time in blender or food processor. Return to pan and heat, stirring often. Blend in vinegar. Serve with assorted condiments.Do you have a most excellent black bean soup recipe, or trick?
must be secret
Use a lb. of Camellia brand (if available) dried beans, rinse, soak. Boil, then lower heat, add lots of bacon, chopped onion %26amp; chopped bell pepper. Stir in cumin, chili powder, salt, pepper. Let cook for hours, stirring some. Add water when needed. Keep seasoning for *your* taste preference w/ the above spices.





When beans are very soft the liquid will be thick, mash some of the beans in the soup. Add 2-3 cans of drained corn. Let simmer.





Serve.