Black Eyed Pea Soup
|Black eyed peas||2 Pound (Fresh, East Texas)|
|Bacon||1⁄2 Pound, diced|
|Onions||4 Medium, thinly sliced|
|Carrots||4 , thinly sliced|
|Thinly sliced celery||2 Cup (32 tbs)|
|Potatoes||2 Large, peeled and grated|
|Dried thyme||1⁄2 Teaspoon|
|Meaty ham bone||1|
Clean and drain black-eyed peas; set aside.
Combine bacon, onions and carrots in large saucepan.
Cook and stir over medium-high 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 whole jalapenos and bay leaves.
Cut meat from ham bone and return meat to saucepan.
Adjust seasonings; reheat if necessary.