Ingredients

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

Directions

• 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 Recipe Archive, http://www.erols.com/hosey.