BEAN SOUP & DOUGHBALLS with "HAM" FLAVOR

start with this Goya mix, 16 bean soup mix

INGREDIENTS:

Goya 16 bean soup mix
small amount of veggie broth (instead of oil)
2 medium onions
3 carrots, peeled and diced
3 stalks of celery, chopped
vegetable stock, about 5 cups
1 bay leaf
1 1/2 Tbsp. liquid smoke
salt and pepper to taste

10 collard leaves, shredded
1 recipe of dough balls

DIRECTIONS:

Follow the directions on the bag of beans.  Either soak overnight or use the directions for the hot water and boiling method.  Drain and rinse the beans.

In a small amount of veggie broth (this is in lieu of oil), saute the onion.  When it starts to soften, add the carrots and celery and continue to cook with a bit of salt. 

Add the drained beans, stock,  bay leaf, liquid smoke, salt and pepper.  Cover and cook for at least 1 hr. or until the beans are tender. 

Add the collards and cook an additional 15 minutes.

Make the dough balls and drop in the simmering liquid.  After all have been dropped in, simmer an additional 2 minutes.  Adjust seasonings.  Soup is ready to serve.  (it's sooooo much better left over)

MOM'S DOUGH BALLS:

In a bowl, beat 2 eggs.  To the eggs add some salt and about 1 Tbsp. melted butter.  Mix.

To this mixture slowly mix in the flour, large spoonful at a time.  Keep blending till the  mixture resembles a wet thick cake batter. 

Dip a teaspoon into the hot simmering soup.  Take a bit of the dough mixture and place it in the hot liquid.  Continue until all the batter is used.  Keep the amount of batter small since these swell up when cooking.

The dough will sink to the bottom then rise when cooked.  After all have been put into the soup, continue cooking for an additional 2 minutes.

spooning the dough balls into the soup mixture

a large pot of hearty soup

served up