Total Time
1hr
Prep 15 mins
Cook 45 mins

Substitute black-eyed peas for a wonderful alternative soup. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time.

Ingredients Nutrition

  • 1 cup dried beans, covered with cold water and soaked overnight
  • 6 cups ham stock or 6 cups ham stock
  • 1 cup celery, chopped
  • 34 cup onion, peeled and chopped
  • 3 tablespoons butter
  • 3 tablespoons flour
  • salt and pepper
  • lemon slice
  • 2 hard-boiled eggs, peeled and sliced (optional)

Directions

  1. Drain beans; place in stockpot and add ham broth.
  2. Add celery and onion;p cook slowly until beans become soft.
  3. Strain; press beans through a sieve or mash.
  4. If necessary, add more water in order to have five cups of soup.
  5. Blend butter, flour, salt and pepper; stir into hot bean broth slowly and simmer until thickened.
  6. Serve hot with slices of lemon and hard cooked eggs.

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