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We've never had the tradition of black-eyed peas on New Year's Eve but we do usually have some sort of soup using the remains of the roasted ham that we had for Christmas Dinner. This year, I made this...
15-BEAN SOUP
1 bag dried 15-bean mix
8 cups water
A meaty ham bone or chunks of leftover ham
7 cups chicken stock
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup thinly sliced carrot
3 large cloves crushed garlic
Juice of one lemon
1/3 cup sugar (I use coconut palm sugar)
5-6 dried bay leaves
2 tsp Bay Seasoning
Salt and pepper to taste
1-2 cups milk as needed
Soak beans overnight in 8 cups of water. The next day, drain and thoroughly rinse the beans.
Dump the beans into a large kettle. Add 7 cups of chicken stock.
Add ham meat bone or meat. Simmer, uncovered, on medium-low heat until beans are beginning to get tender – about two hours. Stir every now and then.
Stir in all the remaining ingredients except the milk. Cook about 30 minutes longer or until vegetables are tender. Add a half-cup of milk; or more as necessary, if the broth becomes too thick.
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We've never had the tradition of black-eyed peas on New Year's Eve but we do usually have some sort of soup using the remains of the roasted ham that we had for Christmas Dinner. This year, I made this...
15-BEAN SOUP
1 bag dried 15-bean mix
8 cups water
A meaty ham bone or chunks of leftover ham
7 cups chicken stock
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup thinly sliced carrot
3 large cloves crushed garlic
Juice of one lemon
1/3 cup sugar (I use coconut palm sugar)
5-6 dried bay leaves
2 tsp Bay Seasoning
Salt and pepper to taste
1-2 cups milk as needed
Soak beans overnight in 8 cups of water. The next day, drain and thoroughly rinse the beans.
Dump the beans into a large kettle. Add 7 cups of chicken stock.
Add ham meat bone or meat. Simmer, uncovered, on medium-low heat until beans are beginning to get tender – about two hours. Stir every now and then.
Stir in all the remaining ingredients except the milk. Cook about 30 minutes longer or until vegetables are tender. Add a half-cup of milk; or more as necessary, if the broth becomes too thick.
