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Black Eyed Pea Soup

21st.Century.Chef's picture
Ingredients
  Potatoes 2 Large
  Onions 4 Medium, thinly sliced
  Carrots 4 , thinly sliced
  Bacon 1⁄2 Pound, diced
  Water 8 Quart
  Dried black-eyed peas 2 Pound, rinsed
  Thinly sliced celery 2 Cup (32 tbs)
  Meaty ham bone 1
  Whole jalapeno peppers 2
  Bay leaves 4
  Dried thyme leaves 1⁄2 Teaspoon, crushed
  Black pepper To Taste
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pea
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
6

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