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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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3.91
Average: 3.9 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4553 Calories from Fat 508

% Daily Value*

Total Fat 59 g91.3%

Saturated Fat 18.9 g94.3%

Trans Fat 0.1 g

Cholesterol 112.7 mg37.6%

Sodium 3142.8 mg131%

Total Carbohydrates 767 g255.6%

Dietary Fiber 137.8 g551.4%

Sugars 57 g

Protein 277 g554.9%

Vitamin A 856% Vitamin C 383.3%

Calcium 130.1% Iron 576.3%

*Based on a 2000 Calorie diet

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Black Eyed Pea Soup Recipe