Black Eyed Pea Soup Recipe
Ingredients
| 2 pounds fresh East Texas Black-Eyed Peas | ||
| Bacon | 1/2 pound, diced | |
| 4 medium-size onions, thinly sliced | ||
| Carrots | 4 , thinly sliced | |
| Water | 8 Quart | |
| Celery | 2 Cup (16 tbs), thinly sliced | |
| Potatoes | 2 Large, peeled | |
| Jalapeno peppers | 2 To taste | |
| Bay leaves | 4 | |
| Dried thyme | 1/2 Teaspoon | |
| 1 meaty ham bone | ||
| 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.
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.
Chef
