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Black
Eyed Pea Soup
2 carrots,
chopped
2 celery stalks, chopped
1 large onion, chopped
2 quarts of chicken stock
2 pounds of black eyed peas
1 – 3 to 4 pound picnic ham
w/bone
2 bay leaves
Fresh oregano or basil to
taste
Fresh ground black pepper to
taste
Soak the black eyed peas in
cold water for 6-8 hours and
drain.
Cut the ham into large
chunks and combine all of
the ingredients in a large
pot.
Add enough water to barely
cover the ingredients.
Cover the pot and simmer for
2-3 hours, stirring
occasionally.
Remove the lid and simmer
for 1 hour.
Can be served right away,
but the longer it sits the
better it gets.
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