Ingredients
1 Tablespoon |
butter |
1 Cup |
celery, chopped |
1 |
large onion, chopped |
3 |
carrots, peeled and chopped |
1/4 Cup |
chopped red or green pepper |
2 Clove |
garlic, minced |
1 |
16-ounce can black-eyed peas and liquid |
2 |
16-ounce cans butter beans and liquid |
2 Cup |
cubed ham, optional |
|
pepper to taste |
1 |
bay leaf, optional |
Instructions
In a large soup pot, melt butter and saute the celery, onion, carrots and pepper until tender. Add garlic, peas and beans and liquids, ham, pepper and bay leaf. Cook mixture on high until bubbly hot, but not long enough to burst beans - approximately 5 minutes. Reduce heat and simmer for 30-40 minutes. Remove bay leaf before serving.