- Recipes Home
- Interest Groups
Black Eyed Pea Soup Recipe
|Black eyed peas||2 Pound (Fresh, East Texas)|
|Bacon||1⁄2 Pound, diced|
|Onions||4 Medium, thinly sliced|
|Carrots||4 , thinly sliced|
|Thinly sliced celery||2 Cup (32 tbs)|
|Potatoes||2 Large, peeled and grated|
|Dried thyme||1⁄2 Teaspoon|
|Meaty ham bone||1|
Serving size: Complete recipe
Calories 4553 Calories from Fat 508
% Daily Value*
Total Fat 59 g91.3%
Saturated Fat 18.9 g94.3%
Trans Fat 0.1 g
Cholesterol 112.7 mg
Sodium 3142.8 mg131%
Total Carbohydrates 767 g255.6%
Dietary Fiber 137.8 g551.4%
Sugars 57 g
Protein 277 g554.9%
Vitamin A 856% Vitamin C 383.3%
Calcium 130.1% Iron 576.3%
*Based on a 2000 Calorie diet
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.