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.
- 1 cup dried beans, covered with cold water and soaked overnight
- 6 cups ham stock or 6 cups ham stock
- 1 cup celery, chopped
- 3⁄4 cup onion, peeled and chopped
- 3 tablespoons butter
- 3 tablespoons flour
- salt and pepper
- lemon slice
- 2 hard-boiled eggs, peeled and sliced (optional)
- Drain beans; place in stockpot and add ham broth.
- Add celery and onion;p cook slowly until beans become soft.
- Strain; press beans through a sieve or mash.
- If necessary, add more water in order to have five cups of soup.
- Blend butter, flour, salt and pepper; stir into hot bean broth slowly and simmer until thickened.
- Serve hot with slices of lemon and hard cooked eggs.