Black Eyed Peas & Ham Soup
February 7, 2017
In the dreary days of February nothing is better than coming home to a hot crock of soup! Especially when my loving husband has been doing the cooking! We believe in using everything we have on hand and that means when we get a ham we use it all! After putting up for the freezer most of the meat we were left with nice sized ham bone with scraps on it. The perfect beginning to an amazing filling soup. This amazing treat screams Country Southern Cooking at its best. Enjoy!
- 1 lb of dried black eyed peas
- 1 tablespoon of olive oil
- 5 carrots, diced
- 1 tablespoon of celery seed
- 2 stalks of chopped celery (optional)
- 1/2 large onion, diced
- 6 cloves of garlic, minced
- 1 large ham bone with meat scraps on it (with about 3/4 lb of ham scraps)
- 1 small can of diced tomatoes with peppers
- 5 handfuls of torn kale leaves (remove your stems)
- tsp of course ground black pepper
- 2 to 3 cups of water
- The night before: Rinse your black-eyed peas and pick through and discard anything that isn’t a black-eyed pea. Soak in water overnight.
- The next day, drain and rinse your peas
- In a skillet, heat your olive oil.
- Sauté your carrots, celery, celery seed and onion on a medium heat for about 5-7 minutes. Do not burn your veggies.
- Add the garlic and sauté for another 2 minutes.
- Put your veggies in your crockpot.
- Add in the ham bone, extra ham if needed, rehydrated black-eyed peas and the water and simmer for about 6 hours in your crockpot.
- Add in the tomatoes.
- Remove the bone scrapping off any additional ham scraps into the soup.
- Simmer for another 30 – 45 minutes.
- Add in your kale leaves until the leaves are done, approximately 10 minutes of cooking.
Let cool and enjoy, maybe with some homemade corn bread on the side! This is a hearty soup that will leave you warm and satisfied!
Until Next Time,
Mrs. Kay L. Rice