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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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This is a very good and very comforting soup on a cold winter night. Any combination of dried beans will do. I try to use as many as possible for the bigger variety of flavors. This is a soup my Aunt Maggie made for me over 40 years ago when I was a little girl who enjoyed spending time with Aunt Maggie and Uncle Denny in Dayton, Ohio, long before my days as a Texas girl. Ingredients:
2 cups mixed dried beans including black-eyed peas for good luck |
water |
2 tablespoons salt |
1 pound meaty ham hock |
2 large white onions sliced |
2 cups chopped celery |
28 ounce can chopped tomatoes |
1 red bell pepper chopped |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Wash beans and add salt and enough water to cover then soak overnight.
2. The next day drain beans and combine with 2 quarts water in a large saucepan or stockpot.
3. Add ham hock and boil for 3 hours.
4. Add onions, celery, tomatoes, red pepper, salt and pepper then simmer 30 minutes longer.
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