The next morning, pour the water and beans into
a large soup kettle and add 2 quarts water,
salt pork, venison, carrots, onions, salt and
spices. Cover and simmer for 3 to 4 hours.
Remove the meat and put the soup through a sieve
or blend in a blender until smooth. Add meat back
to soup mixture. Serve pipping hot in a tureen
garnished with hard-boiled eggs and lemon slices.
Add the sherry just before serving.
Originally Submitted
5/3/2016
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