Serves 5 to 6

fresh ADDITIONS
6 Tablespoons butter
1/2 cup flour
4 cups beef broth
1 can (11.5 oz.) V-8 juice
salt and pepper
1 lb. fresh fish (red snapper, halibut, swordfish, or sea bass) or peeled shrimp
1/2 cup stuffed green olives, sliced
3/4 cups sherry
Preparing the beans: 1) Rinse, drain and pick over beans. Place in a bowl with 8 C. water and soak 4 hours at room temperature, or for a “quick soak“ boil for 10 minutes and let stand for two hours. 2) Drain beans, and place in a 4 qt. pot with 8 C. water. Bring to a boil, reduce heat and simmer covered for 1 hour or more.

cooking DIRECTIONS
In a 4-qt. pot, saute contents of vegetable packet in melted butter, add flour and stir to coat. Add beef broth, V-8 juice and drained beans. Bring to a boil, reduce and simmer uncovered for 20 minutes, stirring frequently. Add salt and pepper to taste. Add fish ( cut in 1-inch pieces) or shrimp with olives and sherry. Simmer uncovered 10 minutes and serve with a side pitcher of sherry.

ALL NATURAL INGREDIENTS
yellow-eye peas, carrots, onion, celery, peppers, mushrooms, shallots

NO SALT, MSG OR PRESERVATIVES
Our soup mixes contain no salt To lower the sodium content of the prepared soup, try using low sodium broths or dilute the broth with water.