"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Blackeye Pea Soup Recipe

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This recipe for Blackeye Pea Soup, by , is from The Ashcroft Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Thomas Ashcroft
Added: Friday, June 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 rounded cups dried black-eyed peas
Ham bone with meat or ham hocks
3 cups minced celery
3 cups minced onions
3 cups minced carrots
2 lbs. Smoked sausage
2 tbsp. chili powder

Directions:
Directions:
Place peas in 3 quarts water with ham bone or ham hocks (if ham hocks are used, cut/score the hocks so that the flavor will come out during cooking) and bring to a boil. Reduce heat to simmer and cook until peas are soft, about 2 hours. Discard bone, leaving bits of ham in soup. Add celery, onion, carrots and cook about another hour. Add diced smoked sausage and simmer 30 minutes. Add chili powder. You most likely will have to add more water. Add salt and pepper to taste. This makes approximately one gallon of soup.

Number Of Servings:
Number Of Servings:
1 gallon
Preparation Time:
Preparation Time:
2 to 3 hours
Personal Notes:
Personal Notes:
Serve this soup with Mexican cornbread.

 

 

 

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