Title: Bean soup #1
 Categories: Soup
      Yield: 6 Servings
 
      1 lb Black or red beans
  1 1/2 lb Smoked ham hocks
      2 qt Chicken broth or bouillon
      3 tb Butter
      2 c  Minced onions
    1/2 c  Minced celery
    1/2 c  Minced carrots
      2    Cloves garlic; minced
      1 tb Vinegar
      1 ts 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 , Marvell Academy Mothers Assn,
  Marvell, AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM