Black Eyed Pea Soup Recipe
Ingredients
2 pounds fresh East Texas Black-Eyed Peas
1/2 pound bacon, diced
4 medium-size onions, thinly sliced
4 carrots, thinly sliced
8 quarts water
2 cups thinly sliced celery
2 large potatoes, peeled and grated
2 whole jalapeno peppers
4 bay leaves
1/2 teaspoon dried thyme
1 meaty ham bone
Salt and 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.
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