DICKY'S BLACK BEAN SOUP

3 CUPS BLACK BEANS (A/K/A TURTLE BEANS)
2 STALKS CELERY, CHOPPED            
2 YELLOW ONIONS, CHOPPED            
2 CARROTS, CHOPPPED                 
2 TOES GARLIC, MINCED OR PRESSED      
CANNED BEEF BROTH OR WATER AS REQUIRED             
SALT, PEPPER & CAJUN SEASONINGS
2 BAY LEAVES
1 TSP. CUMMIN
1/2 LB. BEEF TASSO, BACON OR HAM, CUT INTO 1/4" TO 1/2" PIECES

1) "PICK OVER BEANS & REMOVE ANY GARVEL, DIRT CLODS OR OTHER 
    FOREIGN MATERIAL.  WASH BEANS IN AT LEAST 3 CHANGES OF 
    COLD WATER.

2) COVER BEANS WITH WATER AND BRING TO A BOIL, BOILING FOR 2 MIN.
   THEN TURN OFF HEAT, COVER AND LET SIT FOR 1 HOUR.  
   DRAIN OFF WATER & REPLACE WITH BEEF BROTH OR WATER.  
   AGAIN BRING BEANS TO A BOIL, THEN LOWER HEAT AND SIMMER THEM 
   2 TO 3 HOURS OR UNTIL TENDER - KEEPING BEANS COVERED WITH LIQUID.

3) IN ANOTHER PAN, OVER LOW HEAT, LIGHTLY SAUTE ONION, CELERY, 
   GARLIC AND BACON OR HAM UNTIL VEGETABLES ARE TRANSPARENT.

4) ADD ALL INGREDIENTS TO POT OF BEANS AND COOK UNTIL BEANS ARE
   TENDER.  SOME RECIPES CALL FOR THE ENTIRE SOUP BEING PUREED IN 
   A BLENDER.  I PREFER MINE WHOLE THANK YOU!  GARNISH WITH CHOPPED
   GREEN ONION TOPS OR PARSLEY".