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Black Eyed Pea Soup

creative.chef's picture
Ingredients
  Black eyed peas 2 Pound (Fresh, East Texas)
  Bacon 1⁄2 Pound, diced
  Onions 4 Medium, thinly sliced
  Carrots 4 , thinly sliced
  Water 8 Quart
  Thinly sliced celery 2 Cup (32 tbs)
  Potatoes 2 Large, peeled and grated
  Jalapeno peppers 2
  Bay leaves 4
  Dried thyme 1⁄2 Teaspoon
  Meaty ham bone 1
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable

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