Black Eyed Pea Soup
|Onions||4 Medium, thinly sliced|
|Carrots||4 , thinly sliced|
|Bacon||1⁄2 Pound, diced|
|Dried black-eyed peas||2 Pound, rinsed|
|Thinly sliced celery||2 Cup (32 tbs)|
|Meaty ham bone||1|
|Whole jalapeno peppers||2|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Black pepper||To Taste|
Peel and grate potatoes. Place grated potatoes in large bowl of cold water; set aside.
Mix onions, carrots and bacon in stockpot. Cook and stir over medium-high heat until onions are golden. Drain potatoes. Add water, peas, potatoes, celery, ham bone, jalapeno peppers, bay and thyme to onion mixture. Season with salt and black pepper. Reduce heat to low. Simmer, covered, 3 to 4 hours. Remove jalapeno peppers and bay leaves; discard.
Remove ham bone; cool. Cut meat from bone. Chop meat into bite-size pieces; return to stockpot.