*  Exported from  MasterCook  *
                       EDNA LEWIS' THIRTEEN-BEAN SOUP
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Dried black beans, washed,
                         -picked over
    2       c            Packaged 13-bean soup mix,
                         -washed, picked over
    1       lb           Smoked pork shoulder, or
                         -meaty ham bone
    1       md           Onion
    1       t            Dried thyme
    1                    Bay leaf
                         Freshly ground black pepper
    3       qt           Cold water
    1       c            Fresh or canned tomatoes,
                         -peeled, seeded, and chopped
   1 cup     fresh or canned tomatoes, peeled, seeded,
   and chopped 1/2 cup olive oil 1/4 cup good sherry
   In a large kettle, cover beans with water, refrigerate
   and soak overnight. The next day, drain beans, add
   pork or ham bone,onion, thyme, bay leaf, pepper, and
   cold water. Set over medium-high heat and bring to
   simmer. Reduce heat and keep at simmer for 2 1/2
   hours. Cool, remove onion, hambone and fat; cut up
   meat into small pieces. Season with salt and pepper as
   needed.  Add tomatoes and olive oil.  Put half the
   mixture in a blender and blend until almost smooth,
   but not liquified. Add to whole bean mixture. To
   serve, stir in sherry and reheat.  Ladle into warm
   soup bowls.
   Makes 4 to 6 servings.
   [WASHINGTON POST  JAN 11, 1989] Posted by Fred Peters.
                    - - - - - - - - - - - - - - - - - -