BLACK BEAN SOUP

3/4 lb. black beans
1 1/2 qt. cold water
2 oz. salt pork (optional)
3/4 lb. hamhock or bone of smoke ham
1 lg. onion, chopped
1 clove garlic, crushed
2 green peppers, chopped
1/2 c. bacon drippings or olive oil
1 bay leaf
1 tbsp. salt
1/8 tsp. oregano
1/4 c. vinegar

Wash beans. Soak overnight. Add salt pork, ham hock and simmer over low heat. Saute onions, garlic, green pepper in bacon drippings until tender. Add to beans. Season with bay leaves, salt and oregano. Simmer until beans are tender and thick, approximately 3 hours. Add vinegar just before serving. Serve over rice with finely chopped onion on top.

SHALLOTS AND TARRAGON SOUP

5 c. chicken broth
8 lg. shallots in thin slices
1/2 tsp. dried tarragon
2 celery stalks chopped with leaves
Salt and pepper
4 egg yolks
1 c. heavy cream
Chopped chives
Paprika

s1. In a saucepan, put chicken broth, shallots and tarragon and celery. Bring to a boil. Simmer, cover for 45 minutes in low heat. Into blender container ladle half of mixture, cover and at high speed, blend until smooth. Repeat with other half. 2. In a bowl beat the cream and yolks. Stir into the soup. Reheat the soup stirring until yolk are cooked. Do not boil. Serve hot, garnish with chives and paprika. Serves 6.

HAMBURGER VEGETABLE SOUP

1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf

Cook ground beef and onions, drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.

MINESTRONE

1 c. finely minced celery
1 c. finely minced onion
1 c. finely minced carrot
1/4 c. butter
1/2 c. garbanzo beans
1/2 c. kidney beans
1/2 c. whole dried peas
1/2 c. white pea beans
3/4 c. sliced carrots
3/4 c. coarsely chopped onion
3/4 c. sliced celery
3/4 c. chopped bell pepper
1/2 c. rice or barley
1 c. shell macaroni
2 tbsp. minced parsley
1 tsp. oregano
1 tsp. basil
2 tsp. soy sauce
Pepper to taste
Parmesan cheese

Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.

GERMAN SAUSAGE CHOWDER

1 lb. (8 links) fully cooked bratwurst
or knackwurst* cut into 1/2 inch pieces
2 med. (2 c.) potatoes, peeled and
chopped
1 med. (1/2 c.) onion, chopped
1 sm. (4 c.) cabbage, shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shredded
Snipped parsley

In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used