Bean soup #1

Yield: 6 Servings

Measure Ingredient
1 pounds Black or red beans
1½ pounds Smoked ham hocks
2 quarts Chicken broth or bouillon
3 tablespoons Butter
2 cups Minced onions
½ cup Minced celery
½ cup Minced carrots
2 Cloves garlic; minced
1 tablespoon Vinegar
1 teaspoon Salt
1 Bay leaf
Freshly ground pepper to taste

Soak beans overnight. Drain and set aside. In a soup kettle, saute vegetables in butter until onions are golden. Add broth and beans, stir well and add ham hocks and seasonings. Simmer 2-3 hours or until beans are soft and mash easily against side of kettle. Remove bay leaf and ham hocks, discarding the bone, skin and fat. Return meat to kettle. Puree the soup through a sieve, food processor or blender and return to kettle; bring back to a simmer for a few minutes.

MRS N.R. HOSEY (JUDY)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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