Prep 0 mins
Cook 1 hr
from the Abenaki. If you are curious about who they are see the link in the directions.
- 1⁄2 lb dried beans, soup
- 1⁄2 lb dried black-eyed peas
- 4 large potatoes
- 4 tablespoons oil
- 4 tablespoons salt
- 1⁄2 teaspoon black pepper
- 1⁄2 cup shallot, chopped
- Wash, soak and cook the dried beans and peas as indicated on the package and drain, reserving the liquid.
- Cook the potatoes and drain, reserving the liquid.
- In a large oup pot, measure 8 cups of the reserved liquid from the peas, beans,.
- and potatoes. Add fresh water to make 8 cups if necessary. Crush the beans, peas and potatoes and add into the liquid, along with the remaining ingredients.
- Simmer slowly for one hour.
- Notes by original author: Soups were the mainstay of many American Indian diets. It was common to find a pot of soup simmering on the fire all day long. While there are definite recipes listed here, "pot luck" was the bill of fare, and creativity was the key to a successful soup.