BLACK-EYED PEA SOUP

Ingredients

• 1 lb. dried black-eyed peas
• 2 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.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
BLACK-EYED PEA SOUP