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BLACK-EYED PEA SOUP Recipe | |
American Soup | |
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Ingredients:
1 lb. dried black-eyed peas2 Tblsp. vegetable oil 1 large onion, chopped 1 celery rib, diced 1 carrot, diced 2 tsp. minced garlic 1 red pepper, diced 1 ham hock (8 oz.) 1/4 tsp. thyme 1 bay leaf 2 tsp. salt 1 tsp. black pepper
Directions:
Soak black-eyed peas overnight in bowl with enough water to cover by 2 inches. Heat oil in Dutch oven over medium-high heat. Add onion, celery, and carrot; cook until vegetables are tender, about 4 minutes. Add garlic and cook 30 seconds. Add red pepper and cook until crisp-tender, about 3 minutes. Add 6 cups water, peas, ham hock, thyme, and bay leaf. Bring to boil, reduce heat and simmer uncovered until tender, about 2 hours. Remove from heat; stir in salt. Cover and let stand 10 minutes. Makes 6-1/2 cups.
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