Brazilian Black Bean Soup

Brazilian Black Bean Soup my mom used to make this sometimes. I think she found in the old Moosewood Cookbook. Hope you enjoy!

Group A:
1 Ham bone from the butcher or left overs
2 cups dry black beans
1 C chopped onion
3 cloves garlic crushed
2 large chopped carrot
2 large stalk celery chopped
1 C chopped gr. pepper (optional red, yellow, orange peppers)
1t. gr. coriander (optional fresh cilantro)
1 1/2 t. gr. cumin
1T oil (optional)
Group B
2 oranges peeled, seeded, and diced
1/2 c orange juice
1/4 t. black pepper
1/4 t. red pepper
1/2 t lemon juice
toppings: non fat sour cream or plain yogurt

Directions
Rinse and sort 2 cups black beans. Cover with water and let them soak overnight. Pour off water. Place in soup pan with 6 cups water and ham bone. Bring to a boil, cover, and simmer 1 1/2 hrs over very low heat. Saute group A. and add a little water if necessary to steam vegetables. When tender add sauté to the cooking beans.
Add group B to the soup. Give it a stir, cover, and sit down for 10 min. Now return to the soup refreshed. Look at it and ask yourself if this soup suits you. Puree one cup of beans to make it thicker. Add more red pepper to make it spicier. I like lots of cumin so I add that.
Serve topped with yogurt or low fat sour cream.