Black-eyed pea soup
Black-eyed pea soup
Ingredients/Components
- water - 8 qt
- salt and pepper to taste - 1 item
- thinly sliced celery - 2 c
- bay leaves - 4 item
- dried thyme - 1/2 tsp
- bacon, diced - 1/2 lb
- carrots, thinly sliced - 4 item
- meaty ham bone - 1 item
- large potatoes, peeled and grated - 2 item
- fresh black-eyed peas - 2 lb
- whole jalapeno peppers - 2 item
- medium size onions, thinly sliced - 4 item
How to make black-eyed pea soup:
Clean and drain black-eyed peas. Set aside.Combine bacon, onions and carrots in a large saucepan. Cook and stir over medium heat until onions are golden. Add black-eyed peas, water, celery, potatoes, jalapeno peppers, bay leaves, thyme and ham bone. Season with salt and pepper. Cover; simmer over low heat 3 to 4 hours.
Remove and discard jalapeno peppers and bay leaves. Cut meat from ham bone and return meat to saucepan. Adjust seasonings; reheat if necessary. Serves 12 to 16.
Recipe categories: Vegetables, Soups & stews, Southern u.s..
Rating:
Related ingredients:
sugar, eggs, pkg, vinegar, stick butter, salt and pepper to taste, mayonnaise
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